Toast with Mushrooms and Goat Cheese

You may think that you know a flavor of this sandwich, but you don’t. An addition of a lemon zest changes a lot. And you want to try it. I remember how surprised I was with a first bite. I found recipe for mushrooms in Bill Granger’s book. And you know what, he’s amazing and his cooking is beautiful.

We’re making a new thing with Mr T. We’re planning meals for a whole week (ok we’ve started with a half week). We went on a market and made big vegetable shoppings. I carried everything back in a box on my bike and I was very proud of myself buying so many yummy things at once. As you remember we did not have a fridge for almost a year, and since we have it, we don’t really use it. We want to change it now. Plus I’ve  learned all the words for food and buying on my german course and I could use it. It was fun, but sometimes I had to pretend I understand a funny story someone said while selling me goods.

• 180g mushrooms
• 20g butter
• 1 tbsp olive oil
• 1 garlic clove, chopped
• salt pepper
• 60ml water
• 1 tsp balsamic vinegar
• 1 tbsp parsley, chopped
• 1 tsp lemon zest
• 1 ciabatta, cut along and in half
• spinach leaves or salat
• goat cheese to spread on ciabatta

Heat an oil and 10g butter and garlic in a saucepan. Add mushrooms, water, salt, pepper, cover and cook for about 15 minutes (stir from time to time). Add balsamic vinegar, parsley and lemon zest, mix everything. Add the rest of the butter and put the saucepan on a side.

Brush ciabatta with an olive oil and bake in 200*C until nicely golden. Top with spinach, goat cheese and mushroom mix.

Enjoy, Marta