Wednesday, January 7, 2015

Cook: Sautéed Portobello Mushroom on Toast

Sauteed Portobello Mushroom on Toast
Got this idea from a starter served by North Border Bar and Grill, so decided to give it a try for breakfast as I have some portobello mushroom in my fridge.

This sautéed mushroom is quite easy to make, takes about 15 mins including preparation (cutting etc). 

Can serve them on toast, or as a side dish to a main course or as an accompaniment for kid's porridge.

Kiddy's share
Serve with porridge for kiddos!

(Serve 2-3 people on toast or as side dish)

1. 200g portobello mushroom
2. Half bulb of garlic (minced)
3. A pinch of salt, ground black pepper and oregano flakes
4. Olive oil for cooking


1. Cut the mushroom into small pieces.
Mushroom washed and cut
2. Heat up a non-stick pan.
3. Add 1-2 teaspoon of olive oil
4. After the oil is heated, add the minced garlic and stir fry until fragrant.
5. Add the mushroom and sautéed.

Into the frying pan
6. Sprinkle salt, ground black pepper and oregano flakes onto the mushroom.
7. After a few minutes, water will start coming out from the mushroom. Continue to sautéed under medium heat.

Water from the mushroom
8. Once the water dry out, mushroom is almost ready.
Water drying up
7. Once mushroom is soft, it is ready to be served.
8. Enjoy!

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