Meaty and aromatic, with so much flavor in every bite, this is the Mushrooms on Toast recipe that is going to have you jumping out of bed excited for breakfast. Great for a special occasion or a long lazy Sunday brunch (breakfast in bed anyone?).
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Get The Mushrooms Super Thin
I cannot emphasize this enough. If you don’t get the mushrooms super thin, they aren’t going to get all caramelized and crispy on the edges and you just won’t get the full taste experience.
I mean they will still be delicious, but you really want that little bit of crisp on the edge.
Use a Mandolin
This is the best way to get your mushrooms super thin. Just work away at those mushrooms on the thinnest setting. You will have a huge pile and it will seem like you have way too many to possibly cook, but mushrooms are full of liquid and they shrink so much when cooked.
I use an older version of this one and it works well in getting the right sized slices. Plus it is easy to clean which is always handy.
I Don’t Have A Mandolin…Can I Use A Grater?
Use the setting which is usually on the side. It will be a slightly thicker cut than you would get from a mandolin, but
This is the side of the grater you want to use to get slices thin enough. I use this one (I searched long and hard to find an American made grater and this was by far the best on the market.)
Can I Slice The Mushrooms By Hand?
But you will be there all day long and it will be a bit of a pain. I wouldn’t recommend it.
If you do go this route then use a super sharp knife and cut as thinly as you possibly can without cutting yourself.
Your mushrooms are going to look almost burnt, but don’t worry they don’t taste burnt at all!
How To Store Leftover Mushrooms
Store leftover cooked mushrooms in an airtight container in the fridge for a couple of days. They can be reheated and used again no problems. I wouldn’t recommend freezing them though as they get a bit soggy.
You can also:
- Throw leftovers in your next batch of pasta
- mix them in some mashed potatoes for a bit of a flavor kick or
- throw them on top of a pizza – YUM!
Take breakfast to another level with these extremely tasty caramelized mushrooms on toast. Top with some crumbled feta on toasted sourdough and you have a breakfast you will be leaping out of bed to enjoy.
- Slice the mushrooms as thinly as possible using a mandolin or the thinnest setting on the slicing side of a grater (see note)
- Heat a large skillet over high heat and add the avocado oil. Add all the mushrooms to the skillet and allow to cook, almost undisturbed, for about 15 minutes
- Add in the tamari, garlic, paprika, and red onion and cook for another 5 minutes until all the liquid has gone and the mushrooms have become dark brown and almost crispy. Remove from the heat
Pile the mushrooms on top of some toasted sourdough bread, crumble some feta on top and serve.
A punnet is equal to about 1/2lb or 250grams Make sure you get the mushrooms as thin as possible or they won’t caramelise properly and you won’t get the desired result. I don’t have a mandolin, so I used the thinnest slice available on my grater. You don’t want to slice them by hand because it will take a long, long time and it will be nearly impossible to get them thin enough.
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