How wonderful last nights 'wee storm', it brought with it a cooler temperature and I am back to being myself again. This morning I breakfasted on scrambled eggs and mushrooms with a slice of seeded toast.
I adore mushrooms and have them with many things, often making them centre stage of a dish such as mushroom stroganoff. For breakfast I have 200g and slow saute them in 1tsp of rapeseed oil, until well done. I can't abide greasy, slimy mushrooms, and neither can my family. Trying to convince most that a huge skillet full of the little beauties cooks so wonderfully in such a tiny amount of fat though can be tough. Always make sure the pan you use can accommodate the mushies in a single layer, or they will sweat cook rather than be golden yumminess. I also prefer the chestnut mushrooms as they are firmer, less watery when cooking.
What are your favourite veggies? How do you cook them? 😍