In times past I cooked button mushrooms in a decadently rich sauce loaded with cream and laced with sherry. Wiser now, I prefer this lighter and healthier recipe in which I use Asian flavoured IAMSAUCE.
The mushrooms are heaped onto two slices of wholegrain toast (Loaf's hand crafted seeded and chewy batard is perfect for this) to make a nourishing breakfast.
There is an interesting back story. It was created by Henry Mackenzie who, after travelling in Thailand after a friend's wedding decided to experiment and to put all those salty, sweet and savoury flavours he had experienced into one bottled sauce.
His wizzard's experiment took place in the Foodbowl, a state of the art resource near Auckland's airport with high tech equipment and access to food scientists. Here small producers with great ideas are assisted to make premium products that can earn New Zealand export dollars.
Into the mix went a mixture of Kikkoman ( salt reduced) soya sauce,fresh ginger; sesame oil; and fresh chilli. Preservatives , additives and added sugar were purposely excluded. The result, a tasty sauce which can replace soya sauce in many recipes but with more complex flavours and less salt.
Here's the recipe. It will serve one generously,
21/2 cups of chopped button mushrooms (or a mixture of button and portobello)
1 clove of garlic
1 tablespoon of olive oil
1 teaspoon of butter
1 teaspoon (or more to taste) of IAMSAUCE
Plenty of chopped parsley
Freshly ground black pepper to taste
2 slices of wholegrain toast.
Fry the chopped mushrooms and garlic over a moderate heat in the olive oil for about 3 minutes until they have softened.
Stir in the butter and 1 teaspoon ( or more to taste) of IAMSAUCE.
Continue to cook until the butter melts in.
Heap the mushrooms onto two slices of toasted grainy wholemeal bread.
Season with plenty of freshly ground black pepper.
Garnish with chopped parsley.