I’ve long been a fan of fried mushrooms for breakfast, but I rarely ever get the chance to cook them either for my family or – on even rarer occasions – myself.
So I guess it was serendipitous that, while doing prep work for the sesame-soy chicken I brought for lunch today, I had the notion of fixing a hot pan of mushrooms. While we did have a loaf of sliced bread, we also had some English muffins (known to most Pinoys as the bread used to make sausage sandwiches at McDonald’s). These are lovely when split and toasted (though some may prefer them toasted and split) and thickly buttered (or cream-cheesed).
That in mind, these lovely discs of toasty dough make a wonderful accompaniment to the meaty-tasting fried oyster mushrooms I had for breakfast this morning. Throw in a creamy cappucino and you’re all set for a lovely morning. 😉
Try them for yourself; you won’t regret it.
Butter-sauteed Mushroom Breakfast Plate
- 1 cup fresh oyster mushrooms (you can use other types of mushroom, but you’ll have to slice them)
- 1 tablespoon salted butter
- 1/4 red onion, sliced
- dashes of dried marjoram, salt, and pepper to taste
- grated Parmesan or Edam cheese
- 1 English muffin, split and toasted
Place the toasted muffin halves on a plate; set aside.
Melt the butter over medium heat. Add the sliced onion and cook till soft. Add the mushrooms and cook till softened and are beginning to exude some juices. Season with the marjoram, salt, and pepper. Remove from heat and heap over the muffin halves. Sprinkle with grated cheese. Serve immediately.
Serves 1. 😀