Breakfast has to be my favourite meal of the day. Not those rushed weekday morning breakfasts (though sometimes a green smoothie concoction is just so delicious it begs me to sit down in a quiet place and ignore the school-run chaos around me), what I’m talking about are those weekend breakfasts that happen a little later and when you take a little more care with the meal. When everyone sits together at the table and talks about nonsense…
But those brunch breakfasts don’t have to take ages to cook, and they don’t have to be unhealthy. Avocado on toast with chilli and lime tastes like spicy citrus heaven, while crushed minted peas on toast are ready in about four minutes and have a springy zing. Porridge is ready in minutes and we like to add grated carrot, ground cardamom and cinnamon to make it extra special.
Clover asked me to come up with a recipe using their spread, so I’ve used it to sautee mushrooms with garlic and thyme for this meal that is suitable for any time of day. Clover has nothing artificial added, is made with buttermilk and is a useful spread for healthy family meals. It also has half the fat of butter.
In this quick meal, earthy mushrooms are pepped up with strong garlic and fragrant thyme and spooned, with the mushroom juices, over fresh slices of toasted bread. A strong sourdough bread would work well, but any fresh crusty loaf would be perfect. Be sure to spoon all of the mushroom juices onto the toast to let the concentrated flavours soak into the bread.
- 200g (2 ½ cups) mushrooms (mixed, chestnut, shiitake, button – whatever you have)
- 2 cloves of garlic
- 1 tablespoon butter or spread (I used Clover)
- 2 sprigs of fresh thyme
- salt and pepper
- 2-4 slices of fresh bread
- Butter or spread (such as Clover)
- Extra sprigs of thyme
- Clean and slice the mushrooms roughly, then finely chop the garlic. Set both aside.
- Over a medium-high heat, melt the butter or spread then add the mushrooms and garlic. Strip the leaves from the thyme sprigs and add to the pan. Stir it all frequently for about 4 minutes, until the mushrooms are soft and have released their juices. Season to taste with the salt and pepper.
- Toast the bread, spread with butter or spread and top with the mushrooms and extra thyme.
- Serve immediately.
Disclosure: Clover paid me to create a recipe, but all ideas and opinions are my own. Follow Clover’s hashtag #NothingArtificial