Forget Brexit, forget Donald Trump, we have a bigger crisis on our hands people, brace yourselves, this news is horrifying and potentially life changing… Ready?
There is currently a courgette shortage…
CUE NATIONAL HYSTERIA!!!! Where’s Deliciously Ella?!!! Can someone check she’s not sitting in a corner somewhere, spiralizing her own fingers like some courgette deprived lunatic?
I mean, I like courgettes as much as the next person (actually I don’t, I find them slimy and horrible, that’s why I grate them into my recipes) but surely the lack of courgettes isn’t such a bad thing after all? Think about it, now all those spiralizing, clean eating freaks can stop fainting and eat a proper meal, because you know what tastes better than boiled strips of courgette? Literally anything but especially spaghetti! So stop pretending you’re gluten intolerant (because hardly anyone is) and boil up some delicious pasta why don’t you. Oh and whoever came up with the word ‘courgetti’ should be shot.
Anyway, as usual, this post has nothing to do with pasta or courgettes but the humble mushroom and one of my other favourite carbs, BREAD! I pretty much love anything on toast, especially Marmite but I found some left over goats cheese from Christmas and a couple of portobello mushrooms in my fridge and thought, yes! Enjoy.
Mushrooms & goats cheese on toast
Serves 2 / Hands on time 20 mins / Total time 20 mins / V
2 large portobello mushrooms, roughly sliced
2 cloves of garlic
60g soft vegetarian goats cheese
1 tsp butter
2 piece of bread for toasting
Couple of sprigs of fresh thyme
Extra virgin olive oil to serve
2 poached eggs to serve (optional)
1. This recipe is quite self-explanatory but this is how I do it. Roughly chop up your mushrooms into big strips and crush the garlic. In a large saucepan heat melt the butter on a medium heat. Once melted, add the mushrooms and cook down in the butter. If the butter absorbs quite fast, instead of adding more butter add a dash of water to help the mushrooms steam. Cook for about 5 mins until the mushrooms begin to soften.
2. Add the garlic and the thyme sprigs, give it a good stir and cook for a further 2 mins (again, add a dash of water if needed to help cook the mushrooms down).
3. Once the mushrooms start to look soft and cooked, add a third of the goats cheese and mix straight in (you don’t have to do this, but this is what I do to make the mushrooms nice and creamy). Season well with salt and pepper. Take off the heat and cover with a lid to keep the mushrooms warm.
4. Meanwhile toast your bread and poach the eggs (optional). Finally, discard the thyme sprigs from the mushroom mixture and serve the mushrooms on top of your toast with the remaining goats cheese, a good drizzle of olive oil and a sprinkling of fresh thyme leaves (if you can be bothered).