Wonderful for late breakfast or brunch. These spicy sauteed mushrooms can be elegant over toast triangles. Serve with poached or scrambled eggs and broiled tomatoes*.

INGREDIENTS

2 lbs. fresh large button mushrooms, sliced thin
8 tbspns unsalted butter
1 tbspn basil
1/2 to ¾ tspn red pepper flakes
Salt and pepper to taste
8 slices whole wheat bread

DIRECTIONS

Melt butter in large skillet over medium low heat. Do not allow butter to brown. Add mushrooms and stir and cook for 4 minutes, stir and add basil and red pepper flakes. Turn heat off and cover. This allows the mushrooms to continue cooking.

Toast bread on medium setting. Remove crusts from toast and cut the toast into triangles.* Two triangles with sauteed mushrooms make one serving. Use a spoon without slots when spooning mushrooms over the toast. You want the warm butter with basil and red pepper flakes to sink into your toast. Makes 8 servings.

If serving for brunch add sautéed spinach as your side dish, or make a fresh spinach salad with a light fruit-based vinaigrette. A good store bought vinaigrette will do just fine, there are many to choose from. End this meal with a mix of two or three fruits cut into chunks. If you don’t want to go to the trouble of cutting fruit you can buy fresh fruit that is already cut, mixed and ready to be served from your supermarket. These fruits are usually found in the fresh fruit section on ice or in the salad bar.


Hint
*Make bread crumbs from crusts.
* Easy broiled tomatoes: Cut medium sized tomato in halve, scoop seeds and juice out. Mix small amount of bread crumbs with grated parmesan cheese and stuff in tomato halve. Place under broiled until lightly brown.