This is going to sound a little like a sponsored post, but let me assure you, it isn't. I wanted to share my favourite creamy mushroom recipe with you, but recently found out some cool mushroom facts that I just need to be shared.
I have discovered that mushrooms can be a wonderful source of vitamin D. Light-exposed mushrooms that is.
Light-exposed mushrooms, what are they? Mushrooms naturally produce vitamin D when they are placed in sunlight. A concept a little hard to grasp at first when you consider that mushrooms spend their life in the dark, but it has been proven.
Place mushrooms in the sun (an hour for button, two for larger cup mushrooms) and the mushrooms generate Vitamin D levels in a similar way to humans. You only need to eat light-activated button mushrooms to obtain your daily vitamin D requirement.
I was simply amazed that by sticking some mushrooms in the sunlight that they will absorb vitamin D. It has also made me think that we really don't know much about the food we are eating.
This creamy mushroom recipe is my go to recipe. Often cooked and much loved by the whole family. Simply served on thickly sliced toasted sourdough makes the perfect easy Sunday morning breakfast. Vegetarian? Leave out the bacon. This recipe can also be adapted to make a great sauce to go along with grilled steak or chicken. Dice the mushrooms and add a little more cream, easy.
Easy Creamy mushrooms on toast
- 350 grams mushrooms
- 4 teaspoons olive oil
- 2 pieces of short cut bacon chopped
- 1 clove garlic crushed
- 60 ml single cream
- 8 teaspoons parsley
- 2 slices thick toasted sour dough - in our case rosemary and olive
- Prepare your mushrooms by wiping of any dirt with a damp piece of paper towel. Keep the smaller mushrooms whole and slice any larger ones in half. I always love the look of little whole mushrooms, quite cute actually.
- In a heavy based fry pan heat oil and then add your mushrooms. Cook, until your mushrooms have started to brown and cook. Add your bacon, cook for a couple of minutes and then add garlic, cream and parsley. Cook until cream starts to thicken and sauce has reduced slightly.
- Serve on thick slices of toasted sourdough or the bread of your choice.