Tuesday, 3 September 2013
This was going to be a Meatless Monday recipe, but I had a packet of pancetta that I needed to use up so . . . alas, into the mix they went, but if you want to go meatfree, just leave it out!
Mushrooms on Toast was not anything I had ever contemplated eating before I moved over here in the year 2000. I worked at a care home for the elderly that first year I was here and I was introduced to all sorts of wierd sounding dishes there . . . beans on toast, spaghetti on toast, mushrooms on toast, cheese on toast . . . cheese and onion sandwiches, cheese and tomato sandwiches . . . the list goes on and on!!
I was amazed and I think the cook at the home thought me a bit stupid when I asked them what they each were . . . "What's bean's on toast?" (Cue in incredulous stare) "Why . . . they are beans on toast! DUH! Beans on toast I thought sounded quite good and they are . . . likewise spaghetti on toast . . . but let me tell you right now. I was not impressed with the mushrooms on toast. A tin of mushrooms heated and then spooned out onto toast. Toast made all soggy from the mushroom liquid . . . mushrooms all rubbery and lacking in . . . well any real mushroom flavour.
Come on now. We can do better than that! Had I been in charge those poor residents might have had something a lot tastier . . . something like these delicious mushrooms on toast!
Browned in a bit of olive oil with some red onions, pancetta and a touch of garlic and oregano . . . the mushrooms all nicely browned on the edges, the pancetta crispy . . . the red onions, meltingly tender . . . a knob of butter stirred in at the end, and then the whole lot spooned over crisp and buttery slices of tasty sour dough toast.
Now THAT . . . my friends . . . is mushrooms on toast worth digging in to! (If you're feeling truly indulgent, scrap some fresh Parmesan Cheese over top as well. Scrummy yummy!)
*Mushrooms on Toast with Garlic, Pancetta and Oregano*
Deliciously meaty mushrooms fried in olive oil, along with some cubed pancetta, garlic, red onions and finished off with a knob of butter. Served on crisp toast, these are fabulous and make a great light supper.
250g of closed cup mushrooms (about 1 pound)
2 red onions, peeled and cut into wedges
2 fat cloves of garlic, peeled and crushed
4 sprigs of fresh oregano, leaves only, chopped
100g of cubes of pancetta (about 1/2 cup)
2 TBS extra virgin olive oil
a knob of butter
4 thick slices of sour dough bread, toasted and buttered
freshly ground black pepper
some chopped fresh flat leaf parsley
Wipe the mushrooms clean and then cut them into thick slices. Heat the olive oil in a skillet. Toss in the pancetta. Cook and stir until crisp. Remove with a slotted spoon and set aside. Add the mushrooms and onions to the drippings in the pan. Cook without disturbing until the mushrooms begin to turn golden brown. Stir and cook until they are the desired doneness. (I like lots of crispy edges.) Toss in the garlic and cook for about 2 minutes longer. Add the cooked pancetta and heat through. Stir in the knob of butter, oregano and season with a good grinding of black pepper.
Lay out the four slices of toast on heated plates and spoon the cooked mushroom mixture over top, dividing it equally amongst the four plates. Sprinkle with parsley and serve.
Note: if desired you can shave some fresh parmesan cheese over top. Very scrummy!
I just have to tell you about the pan I cooked these fabulous mushrooms in. I was so lucky to have been recently sent the Ozeri, Green Earth Pan to test out, and I have been putting it through it's paces.
Product Description: Utilizing GREBLON -- a natural ceramic coating from Germany, the Green Earth Pan by Ozeri is one of the world's first frying pans to achieve non-stick perfection while remaining absolutely free of PTFE, PFOA and other harmful chemicals.
This version of the Green Earth Pan features a textured ceramic cooking surface designed to prevent food bonding for superior non-stick performance. The elevations of the textured cooking surface also create air pockets which distribute heat underneath food to enhance cooking performance. The Green Earth Pan's ceramic coating is completely free of PTFE and PFOA and is also far more durable and scratch-resistant than other non-stick surfaces.
With better non-stick properties, the Green Earth Pan allows you to cook with as little as half the amount of oil normally used, and it makes cleaning a breeze. The Green Earth Pan by Ozeri is made of the highest quality anodized aluminum that allows for even cooking and fantastic browning without the risk of hot spots.
It boasts a magnetized bottom for rapid heat transfer on induction stoves, and a heat resistant silicone coated handle.
I have to say that I have really enjoyed using this pan. Clean up is a breeze and it's performance is excellent! Many thanks to MaryAnn for sending it to me.
You can buy this pan on Amazon.uk for £28.95. Well worth it in my opinion. You can never under-estimate the value of a great frying pan!