I was watching a British cooking show a few years ago and absolutely began to salivate over the dish that was being prepared. A simple European breakfast of Mushrooms on Toast. With my food allergies and dietary restrictions, I, naturally had to adjust the original recipe, but it quickly became a favorite here in my apartment. I started making this about five years ago, and then forgot all about it…until I got fresh crimini mushrooms in my CSA bin.
And so…I decided to revive a favorite.
Recipe: Gluten Free Garlic Mushrooms on Toast
Servings: 2
Time: 15 minutes prep; Cook 10 minutes
Ingredients:
- 1 tablespoon butter (I used Earth Balance)
- 1 tablespoon olive oil
- 1/4 cup red onion, chopped
- 8 ounces crimini mushrooms, stems trimmed, thickly sliced
- 1 garlic cloves, crushed
- 1/4 cup rice milk
- 1 tablespoon water
- 1 tablespoon chopped fresh thyme
- 4 slices gluten free bread, toasted (I used Food For Life Sprouted For Life Gluten Free Flax Bread)
Directions:
Heat butter and oil in a large non-stick frying pan over high heat until sizzling. Add onion and mushrooms. Cook, stirring, for 5 minutes or until tender. Add garlic. Cook for 1 minute or until aromatic.
Add rice milk and water. Stir until heated through. Sprinkle with thyme. Serve on hot buttered gluten-free toast.
~*~*~
After digging into this amazing dish (if you do gluten-free, I highly recommend the gluten-free Food For Life Sprouted For Life breads for this recipe), I remembered why I loved it so much all those years ago. The mushrooms were tender and enriched with the garlic and freshy thyme. I topped mine off with a poached egg, which, when paired with the sauced mushrooms was the perfect addition to the meal, although on its own, this would still be delicious.
If you are a fan of mushrooms, I highly recommend this recipe!
The Celiathlete 