One of my favourite things about the weekend is brunch and this super quick and tasty meal is the ideal addition to any brunch or breakfast table.
When I was younger I absolutely hated mushrooms but a few years ago I made a promise to myself to try food that I’d previously sidelined or decided I didn’t like to see if my tastebuds had changed and it’s been something of a revelation; I’ve opened up a whole new world of food though admittedly, it’s still baby steps!
What I love most about this dish is that it’s simple but packed full of flavour and if you choose not to include the pancetta it’s vegetarian friendly too.
Serves: 2 (recipe can be doubled or tripled as necessary)
Prep time: 10 minutes
Cooking time: 8 minutes
Medium sized frying pan
50g butter, halved
1 tsp crushed garlic, from a jar
250g mushrooms, I used button but you can use your favourite or a mix
100g pancetta (optional)
2 slices good quality bread
2 tbsp creme fraiche (optional)
1. Begin by washing, drying and randomly chopping your mushrooms. I like to alternate between halves, quarters and cubes.
2. Place your frying pan over a medium-high heat and add half of the butter as it’s warming through. Once the butter has melted tip in your mushrooms and leave without stirring for one minute.
3. Once the mushrooms have started to take on some colour, give them a good stir to ensure all sides are evenly coated in butter. Stir continuously for a few moments.
4. Add the remains half of butter to the pan along with the crushed garlic and stir. Leave for a minute or two to cook. I chose to use garlic from a jar as it’s sweeter and not as strong as fresh garlic but you can use whichever you prefer.
5. Once the mushrooms are nice and coated in butter, add the pancetta to the pan and stir to combine. Cook for 2-3 minutes until the pancetta is cooked through.
6. Whilst the pancetta is cooking, toast your bread. You don’t need to butter it, we have the delicious melted butter from the pan to use.
7. Once the pancetta is cooked pour the melted butter, mushroom and pancetta over your toasted bread and eat immediately, serving with a dollop of creme fraiche if you wish.
Ideally you’d use a mix of mushrooms but if you can only use one, chop them roughly and randomly for texture.
Use a good quality fresh bread, sourdough is perfect.
Let the butter melt slowly.
If you leave the mushrooms for a minute or two before stirring they’ll start to take on a beautiful colour as they cook in the butter.
The more butter, the better!
If you’re not adding pancetta this is the point where you’d take the mushrooms out; they’re perfectly cooked and they’re deliciously buttery.
The pancetta adds a saltiness and smokiness that really compliments the butter and garlic.
I personally don’t butter the bread but instead pour the butter from the pan over; and I choose not to add any extra salt because the pancetta is salty enough.
All in all, it’s less than 30 minutes to get this and some well brewed coffee on the table which is exactly what I want from a brunch dish.