Sunday mornings are made for ‘me-time’. Waking up without the piercing shriek of an alarm. Lazing on the sofa in your pjs with a bottomless cafetiere of strong, soothing coffee. Flicking between Sunday Brunch and Saturday Kitchen Best Bites, promising to make each of the moreish recipes that tantalise you on the screen (and never getting around to it).
But most of all, Sunday mornings are about preparing THE breakfast of the week. This is the breakfast that you look forward to throughout the working week when you only have time to grab a paltry bowl of cereal, if anything at all. Prepared lovingly with a week’s worth of anticipation and desire, it’s the breakfast you devour slowly, savouring every last bite. This breakfast could be home-made pancakes, a full fry-up or even a continental spread of fresh croissants and ALL the jams, the only condition is that it feels decadent, hearty, and utterly satisfying, enough to get you through another week until you can do it all over again.
This Sunday morning was no different, except for one disruptive factor. The heat. Like everyone across the UK, I awoke this morning not by the aid of an alarm, but because of the stifling heat that is currently gripping our little island. I still needed my indulgent, highly-anticipated Sunday breakfast, but I needed a recipe that minimised time spent in a hot, stuffy kitchen, and maximised time spent enjoying the finished dish whilst attempting to cool off. And I have just the recipe. Courtesy of my very good friend Amy from gorgeous wedding accessory emporium Vintage Styler, the following recipe is a sumptuous ode to the supreme mushroom, but takes just ten minutes to prepare. Winner.
RECIPE: Breakfast Mushrooms of GLORY
You’ll need (per person):
Approx 100g of chestnut mushrooms, sliced. (Or whatever mushrooms take your fancy)
1 shallot, finely chopped
1-2 garlic cloves, minced. Use 2 if you like your mushrooms extra garlicky, like me!
A handful of grated Grana Padano (or parmesan)
1 tablespoon of low-fat crème fraîche
A handful of roughly chopped basil leaves
Rock salt and ground black pepper to season
1 tablespoon of extra virgin olive oil
Two pieces of fresh bread, toasted. This was NOT a morning for attempting to make my own bread, so I used my favourite Burgen Soya & Linseed.
- Heat oil in a frying pan on a medium heat. Add shallots and garlic and gently fry until translucent. This takes roughly 3-4 minutes.
- Add sliced mushrooms and coat with shallots, garlic and oil. Season and stir, cover pan, and fry for 2 minutes.
- Remove pan cover and continue to fry until mushrooms are cooked, but still firm. This takes roughly 2 minutes.
- Toast bread whilst mushrooms finish cooking.
- Add 1 tablespoon of crème fraîche and half the Grana Padano to the mushrooms. Take pan off heat and stir thoroughly.
- Spoon mushrooms across the 2 pieces of bread, and sprinkle with the rest of the Grana Padano and the basil leaves. Finish with freshly ground black pepper.
- Eat immediately!
In just ten minutes, a glorious, Sunday-worthy breakfast is created. Rich and creamy with sharp bursts of flavour from the garlic, Grana Padano and basil, spend less time in the kitchen and more time enjoying your Sunday breakfast with this knock-out mushroom recipe from Amy.
What’s your favourite Sunday breakfast?