Mushroom omeletteIngredients20 g butter2 tsp olive oil½ brown onion, finely chopped150 g Portobello mushrooms, sliced5 eggs¼ cup milk or cream½ cup grated cheddar8 cherry tomatoes, halvedDirectionsHeat half the butter and the oil in a medium non-stick...
Mushroom breakfast bowlIngredientsPolenta triangles¾ cup quick polenta plus extra for dusting400 ml good quality chicken stock (or vegetable stock)1 tsp fresh thyme leavesPinch fresh cracked paper½ cup parmesan cheese, gratedBreakfast bowl200 g cups...
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