My parents were disappointed when I overcame my childhood aversion to eating mushrooms . It wasn’t that they had something against the consumption of fungus by young people – it’s just that they’d have to share.
Now I live with Kim and we both like mushrooms on pizza and in hamburgers, but I can’t get her to appreciate the simple beauty of mushrooms on hot buttered toast. Sadly I think that the fault might be mine as I seem to have an inability to cook them consistently. There seem to be three possible outcomes whether I fry or grill them:
1. Too dry – burnt and leathery
2. Too wet – soft and slimy
3. Just right – hot and juicy and tasty
Today’s effort was one of the better ones and I’m going to keep using this technique until I learn a better one (tips greatly appreciated!).
Take sufficient portobello mushrooms. Shake off the dirt and slice thickly. Heat a large (in relation to the amount of mushrooms) frying pan with a little bit of canola oil. Put the mushrooms in and shake/stir them fairly continuously. Put the toast on when the mushrooms are starting to sweat. Butter the toast and put the (with any luck) cooked mushrooms on top. Eat with a knife and fork.