autumn has come to london. yesterday was dreary in the way only london can be. and while i wax poetic about the greatness that is fall in ontario - i do love when this city does just what it is meant to. this is after all the place known for its fog, and its rain and the gray skies. and while all of that can really bring a girl down, it is also oddly comforting that the cool weather has arrived and it is now necessary to wear winter running tops, carry an umbrella at all times and pull out the boots. autumn, i am ready, you can have me.
tonight i wasn't feeling on top form, and i wanted something that would indulge my feelings of autumn - what better than the great british classic: beans on toast? well stepping it up a little, creamy mushrooms on spelt toast with some parmesan cheese to round it out sounded divine. it was.
|photo courtesy of BFI.|
in all, a lovely, autumnal evening. and now for the mushrooms on toast.
creamy mushrooms on toast (from bbc goodfood)
- 25g dried ceps (small bag of dried porcini mushrooms)
- 100ml hot water
- 50g unsalted butter
- 400g button mushrooms, thickly sliced (10 mid-sized mushrooms)
- 142ml carton double cream
- soak dried ceps in hot water for 5 mins. strain ceps, keeping the liquid for the sauce. squeeze ceps dry, then finely slice.
- heat a large pan with unsalted butter until it just begins to foam, brown and bubble, add the button mushrooms, and the ceps. sprinkle with salt if you want, then fry for 2-3 mins until lightly browned.
- pour in the cep liquid and reduce until it becomes thick and syrupy.
- stir in the double cream and boil for a min or so until sauce starts to thicken.
links: downton abbey : bbc goodfood