Yesterday a friend of mine(S) shared with me a little trick to cook Mushrooms. S’s friend B, an excellent cook had passed on the trick of cooking mushrooms. B’s suggestion – Remove the stalk of the mushrooms and placing the mushrooms on a hot tawa and letting it cook in its own moisture. I decided to give it my own twist for today’s breakfast.
I had exactly five mushrooms left in my fridge. And I was tired of making mushroom omelette. So, I decided to replicate S’s advice. I rinsed the mushrooms, removed the stalk and coated the mushrooms with a pinch of salt and some Italian seasoning. I placed them neatly on the hot fry pan and after it was half way cooked I turned them upside down and added my favourite ingredient, i.e, Garlic. I had finely sliced the garlic and added one slice of garlic to each mushroom and let it cook. I thought of giving my usual crisp toasts a miss and settled for the beans and peas. I blanched the beans and peas and once the mushrooms were done I removed them from the fry pan and added the beans and peas to infuse the flavours. To finish it off I added pumpkin seeds.
Now comes Plating .I recollected how the renowned Chef Vineet Bhatia in one of the episodes on Twist of Taste aired on Fox Traveller(the episode on Amritsar) had neatly arranged the jalebi sticks in rectangle shaped rows. Inspired by that, I neatly arranged the beans in a rectangle format with two columns. I placed the mushrooms inside the columns and poured over the green peas and toasted pumpkin seeds. And this is what it looked like.
A little twist to my usual breakfast tasted refreshing on a freezing morning. So, what twist did you add to your breakfast? Try out this recipe, give it your own twist and share it with us.