There is one day I blissfully call my favourite in the week. No, it isn’t Friday when you finish work, nor is it Saturday which has usually morphed itself into household cleaning and laundry day (sigh). It is Sunday.
These days, I love Sunday’s because it is our houses ‘lazy day’. We wake up when we want, which for me is still inexplicitly about 7am. We have good coffee, which in the UK is a rarity. Freshly ground and French pressed, the aroma alone sparks your brain awake. Then it is breakfast together before having some adventure, normally going for a walk around some historic house, because evidently we have reached that stage in our life when this is the norm.
However, it is the breakfast that really sets the tone for the day. This isn’t the time for a simple bowl of mussili, it should be something a bit more unique. Last weekend, I opted for mushrooms. Outside of the UK, mushrooms are underrated as a breakfast food. Never in North America would you usually see them on most restaurant menus. It is hard to understand why, when cooked right they are deliciously earthy and savoury.
Back in Uni, by best friend was notorious for going and searching for mushrooms. He, and his other science geek friends, would find these things and take great joy in identifying them. I, and his girlfriend at the time (now wife), enjoyed eating whatever they made out of them. So recently, as I walked through a market, there was a woman selling fresh wild mushrooms. Jackpot.
After some searching, I came across a JO recipe, which looked perfect given what was in my fridge. A bit of oil into the pan, some herbed butter as well, and when all melted together you chuck in some thin red onion and the wild mushrooms. Sauté for about 5min, until the onions are translucent and mushrooms are going a bit soft and then chuck in some herbs. I went for parsley, but thyme would also have gone down really well. Stir for a bit longer, then once the mushrooms start to release some juice, add a bit of single cream. Mix, and spoon onto some toast. Sit back, and enjoy with fresh coffee. That is how you start a Sunday.
Wild Mushrooms in cream
- 200 g wild mushrooms
- 100 ml single cream
- 1/2 red onion thinly sliced
- small bunch of finely chopped herbs e.g. parsley
- 1 TB olive oil
- Clean the mushrooms, ensuring there is no dirt.
- Place the oil in a pan, and heat up. Add the onions and mushrooms and sauté for about 5min. Season with a pinch of salt and pep.
- When the mushrooms are nearly ready to eat toss in there herbs.
- Finally add the cream to taste, and when fully heated (careful not to burn), serve on a plate.