Page 74 - COMING UNSTUCK by Sara tuck

mushroom This is clearly so simple that

it barely warrants a recipe,
& gruyère toastie but dammit I’m including it
anyway as a reminder of how
easy, quick and satisfying
a sad-arse dinner can be!
with caramelised onion

Serves 1 Heat the butter and oil in a frying pan over a medium heat
and add mushrooms. Season well with sea salt and pepper and
Mushrooms: fry for 5-6 minutes. Add Marsala or sherry and cream and cook
1 tsp butter another 3 minutes until most of the liquid has reduced.
1 tbsp olive oil
200g (7 oz) field mushrooms, Heat another frying pan over a medium heat, butter the bread
sliced and put one slice in the pan, buttered-side down. Top with
sea salt & freshly ground pepper cheese, caramelised onions, chicken, if using, and mushrooms
1 tbsp Marsala or sherry then top with the other bread slice, buttered side up. Cook for
1 tbsp cream (heavy cream) 2-3 minutes until golden on the bottom, then carefully flip and
cook the other side for another few minutes. Pour a nice big
2 slices good-quality glass of wine and dig in!
wholegrain bread
1 tbsp butter
60g (2 oz) Gruyère cheese,
grated
½ cup caramelised onions
(see p228)
½ cup cooked shredded
chicken (optional)
Dijon mustard to serve

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