A quick and easy 'stuff on toast'
Portobello mushroom or other flat mushrooms, stemmed
butter, finely chopped garlic, thyme leaves, sea salt and
black pepper, toasted bread (and a squeeze of lemon - which I forgot!)
This is my second dish from (my chosen book):
pages 254-255 from:
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| Hugh Fernley-Whittingstall's River Cottage Every Day |
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The group at The Cottage Cooking Club
headed by the lovely leader
is back!
We are attempting to cook from both River Cottage Every Day (RCED) for all,
and River Cottage Love Your Leftovers (RCLYL) - optional!
I will do a round up of the dishes I make from Hugh's book on the 28th
of each month, but since I cannot wait that long, I am posting them as I make them!
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Currently reading 'What would Mary Berry do? by Claire Sandy
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and I sharing this recipe with
I'm co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours. If you are like us, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that. Join us at Cookbook Countdown
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We are happy to inform everyone that Cookbook Countdown has it's very own website blog, which you can find here. Effective from May 2016, please link your posts at the Cookbook Countdown new website, in the linky provided. We hope to see you there! Thank you!
3 comments:
Looks good! I love portobello mushrooms, in fact all mushrooms! :)
I love mushrooms and I can eat them almost any way, but that said, I have a hard time getting the big caps like this to cook just right and not get weepy and watery which I don't like the taste of. I have got to figure this out as things like you made look so good and like so much fun.
Hi Kayte, I did not 'baked' the portobello for too long; and I did it in the toaster oven!
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