I really love that there are so many breakfast recipes in this book. There are some really fantastic ones. I do find though that I just don't make them on work days so it has to happen on weekends. Some times I get distracted in the mornings on the weekend and I end up not getting breakfast until it is almost lunch time. Not that it is really a problem. Most of these recipes could also be for lunch. I did manage to get this mushroom dish done fairly early so it was still breakfast. I didn't have any taleggio so used some havarti that I had in the fridge instead. It is not the most attractive looking dish but it was yummy. I reminded me of Jacques Raymond's Baked Mushrooms that I made back in December. I would probably be more likely to make Jacques' recipe again but Bill's was so easy that it probably could be made before work.
Roast mushrooms with thyme
- 8 large field (portobello) mushrooms, about 10cm diameter
- 1 tbsp thyme, roughly chopped (I used lemon thyme)
- 4 tbsp extra-virgin olive oil
- 1 lemon, juice
- 1 large garlic clove, cut into 8 slivers
- 200g baby english spinach, washed
- 150g italian taleggio cheese, sliced
- 4 thick slices toast, to serve
- 1 tbsp balsamic vinegar, to serve
- Preheat oven to 200C.
- Put mushrooms in a roasting tin. Mix thyme, oil and lemon juice together and pour over mushrooms. Put a sliver of garlic on each mushroom and bake for 10 minutes.
- Meanwhile, put damp spinach in a frying pan over medium heat and turn with a spatula until wilted.
- Remove mushrooms from oven. Top each mushroom with a little spinach and some sliced cheese. Return to oven for 5–6 minutes until cheese has melted.
- To serve, put 2 mushrooms on each slice of toast. Drizzle with pan juices and balsamic vinegar.