Mushrooms on Toast with Ham and Sage Tomatoes
( SERVES 2 )
9/1/2010
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Mushrooms seem to taste better if left in the fridge for a couple of days to get slightly damp and funkier. Preparing tender mushrooms for breakfast can be as simple as frying them in butter with garlic and lemon juice then serving on fresh white bread, or baking them before tossing through a salad of green leaves and summer tomatoes.
Ingredients
(You can click on ingredients to see more related recipes)
| 125 g | Unsalted butter |
| 1 | Lemon |
| 1 to taste | Salt & freshly ground pepper |
| 4 | Portobello mushrooms |
| 1 tbsp | Olive oil |
| 50 g | Unsalted butter |
Tomatoes
| 2 | Tomatoes |
| 1 to taste | Salt & freshly ground pepper |
| 6 | Sage leaves |
| 3 sprigs | Dried thyme |
| 1 to serve | Olive oil |
Ham
| 100 g | Unsalted butter |
| 4 slices | Ham sliced |
| 100 ml | Apple juice |
Directions
- Preheat the oven to 200 degC. Mix the butter and juice of half the lemon and season with a little salt and pepper.
- Trim the mushrooms, discarding the stalks, and place them in a baking dish. Spread the butter thickly over the top and drizzle with olive oil. Cover with tinfoil and bake for 30 minutes until tender. Remove from the oven and set aside while the tomatoes and ham cook. Thickly slice the mushrooms and arrange on 2 serving plates with the ham and some apple sauce, tomatoes and herbs. Spoon any mushroom juices over the top and serve.
- Tomatoes: cut the tomatoes in half around the middle and place them cut-side up in a roasting dish. Season with salt and pepper, then tear up the sage leaves and sprinkle with the thyme over the top of the tomatoes. Season with olive oil.
- Cook the tomatoes under a preheated grill until slightly charred on the edges and -softened in the middle.
- Ham: melt the butter in a large frying pan. When it starts foaming, add the ham and cook for 4 minutes on each side until crispy on the edges. Pour in the apple juice and simmer for 2 minutes.
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