Creamed Mushrooms on Toast with Asparagus

Creamed mushrooms on toast with asparagus
Creamed mushrooms on toast with asparagus

A bit of late summer lunch with mushrooms quickly fried over high heat so they take on a golden tint, chopped fresh thyme and lots of pepper, and a few asparagus spears tossed with Parmigiano-Reggiano parmesan butter. The bread is homemade sourdough wholewheat, white, and rye (60:30:10).

I also discovered today that a splash of dry apple cider works brilliantly to deglaze the pan.

What did you have for lunch today?

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11 Comments Add yours

  1. J9 says:

    That looks amazing! I am eating salad with copious amounts of shredded cheddar cheese and bacon bits. And croutons.

    1. Misky says:

      Yum! That sounds wonderful!

      >

  2. lizzygoodthings says:

    Misky, this looks like my kind of lunch, in fact I’m sure I make something similar. We are loving avocado smash right now! Have a lovely day.

    1. Misky says:

      Avocados are well past their best here, even the imported sort, so it’ll be a while before we see those green gems on our table again. Sob. Sob.

      >

  3. Karen says:

    Mushrooms have such a delicious and meaty taste…I’m sure this was a nice lunch.

    1. Misky says:

      Yes, Karen, meaty is a good word for it. Good on the tooth. 😀

      >

    1. Misky says:

      😀 It’s real autumn food, isn’t it, Greg.

  4. thanks for the tip about deglazing the pan! Lunch today is going to be medium boiled eggs on rye toast with mustard 🙂

    1. Misky says:

      Mustard and egg is wonderful combination.

  5. I had a raw kale, coriander rice salad with a big dollop of mayonaise, followed by a compulsory coffee. Was delicious 🙂

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