I went out for breakfast to a local cafe awhile ago and ordered their vegetarian breakfast, just for a change, and was so impressed! Such a simple idea but the textures and flavours were perfect! They served it with toast which was not even necessary because the massive pile of fresh greens with super soft scrambler eggs, delicious lemony mushrooms and grilled tomatoes was more than enough to fill you up.
Now we cook it at home all the time because it only takes a few minutes and is a great way of getting in a good load of vegetables right at the start of the day.
LEMONY MUSHROOMS – my take on them anyway
2 big handfuls of sliced mushrooms
1/2 TBSP butter
1 TBSP olive oil
Melt the butter in a pan and add the olive oil, toss in the mushrooms, sprinkle with salt and pepper and allow to cook for a few minutes. They don’t take long and are better cooked less than more. When they are just about done, add a little drizzle more of olive oil and a squeeze of lemon juice then eat them fast. The two little tricks that take them next level are 1) don’t over crowd the pan and 2) get the lemon/salt balance just right. YUM!!!!