Better Breakfasts: Fern Britton’s mushrooms on toast
After years presenting on Ready, Steady, Cook Ms. Britton is a big fan of meals than can be made in minutes.
After losing weight – and keeping it off – she’s also well aware of the importance of eating breakfast, and making the oft-forgotten morning meal as nutritious as possible.
‘Breakfast is the most important meal of the day and mushrooms make the perfect ingredient, as they are not only filling and flavoursome but extremely versatile,’ says mum-of-four, Fern. Inspired? Start simple with her spicy mushrooms on toast recipe.
2 slices of ciabatta (or bread of your choice)
Knob of butter
200g of chestnut mushrooms (or 100g each of chestnut and button mushrooms)
Dash of Worcester sauce
1tbsp of crème fraiche
Sprinkle of red chilli flakes to taste
Finely chopped spring onion stems to garnish
1. Pop two thick slices of ciabatta bread into a toaster or under a heated grill to toast
2. Meanwhile, slice the mushrooms thickly and add to a frying pan with the butter to fry until golden brown (Season well)
3. When the mushrooms are almost cooked, add the crème fraiche, a splash of worcester sauce and a sprinkle of chilli flakes to taste
4. Pour the mushrooms over the toasted ciabatta and snip the spring onion stems over the top to serve.
Fern Britton is supporting the Just Add Mushrooms campaign, to promote the purchase of fresh mushrooms in the UK and Ireland. For more information and lots of tasty recipe ideas