After two glorious weeks of castles, sunshine and log fires, returning to work this week has been a struggle to say the least. The days are shrinking in terms of light and I’m starting to suspect that the amount of time in each day is being reduced too. That would explain why I don’t have enough hours in the day to do everything!
I can’t complain too much though. This is a hectic week but it’s gone very well so far and tomorrow I’m escaping the classroom for a day. Escaping on a bus along with 46 kids and heading down to Edinburgh to see the musical “Cats”. Wonderful.
Busy days mean speedy meals. A great time to discover mushrooms on toast! Why have I never tried this before? I have no idea.
Mushrooms for One
2 tblspn dried mushrooms (I used my chanterelles)
6 chestnut mushrooms, sliced
1 tspn olive oil
1 tspn butter
1 garlic clove, sliced
1 tblspn parsley, chopped
- Soak the dried mushrooms in 100ml of hot water for 30 mins. Drain, reserving the water for later.
- Warm the oil and butter in a frying pan over a medium heat. Add the garlic and both types of mushrooms to the pan and toss well. Cook for 1 minute.
- Add the mushroom water to the pan along with the parsley.
- Cook gently for 10 mins. Increase the heat and cook vigourously until most of the sauce has reduced.
- Season well.
- Serve on toasted crusty bread and sprinkle with parmesan.