Thursday, October 16, 2014

posh and fast

Got to say, the brunch isn't a thing for me. The whole overdone and languid way we've allowed a once in a while treat to become a must do twice a week got to have eggs with Hollandaise fanfare has found this particular meal period into the why don't you just eat when you're hungry box. That aside, I bet mushrooms on toast come close behind the Benedict in the late breakfast (which we'll use as a reference now) popularity stakes.

I know when it's close to my birthday that the gathering of wild ceps are in full swing, so now's the time to take advantage of the fungi daddy of them all and elevate anything mushroom related. My birthday treat used to be gathering conkers with my Grandpa, but we're all a bit more grown up these days. This is dead fast to knock up, a bit posh and real fast food. Best eaten with a mug of hot tea, you keep your unnecessary Mimosas to yourselves. 

Ceps and shallots on toasted brioche

Serves 4

Far from everyday beans on toast, this makes for a very posh and fast weekend brunch late breakfast.

2 tblsp olive oil
400g fresh ceps, thickly sliced
Sea salt and freshly ground black pepper
25g unsalted butter
2 banana shallots (or 4 regular shallots), finely sliced
1 garlic clove, skin-on
Few sprigs thyme, leaves picked
Small handful flat leaf parsley, roughly chopped
4 thick slices of brioche, toasted

Heat a sauté pan until hot and add the oil and ceps. Fry for 3-4 minutes until golden brown, stirring occasionally. Season well with salt and pepper. 

Add the butter, shallots, garlic and thyme. Cook for a few more minutes until the shallots have softened, then stir through the chopped parsley. 

Pile the mushrooms and shallots on to the toasted brioche slices and serve immediately.