It was Christopher’s birthday on Sunday so we have had a real food orgie of a weekend. Not that I’m complaining…😉 On Friday we went to Christopher’s mother and she served a lovely three course meal; halloumi with lime dressing, roast lamb with root vegetables, potatoes and red cabbage and for dessert a baked lemon cheesecake with raspberry coulis. No one even attemped the cheese board afterwards…
Then on Saturday we had venison that I brought home from Sweden last week, and a starter we had to come up with in Sainsbury’s, but it was actually really tasty! But I do hate to come up with food ideas in the supermarket. I much prefer to have my shopping list and stick to it.
Christopher found some really nice onion bread, that I fried in butter, topped with wilted spinach, fried mushrooms with garlic and some shavings of parmesan. Really nice!
We then finished off the weekend with a lunch at the Wolseley followed by a port and cheese party. Good times.
Does anyone know what mushrooms we used? You can see the picture here. It is so annoying when the label only says ‘exotic mushrooms’. These were the only mushrooms more exotic than normal button mushrooms, sad really that that is all they stock.
Mushrooms toast with wilted spinach, serves 2
2-4 slices of nice bread (depending on the size of the loaf)
140 g mixed mushrooms
a handful fresh spinach
1 clove of garlic, pressed/greated
some chopped parsley
butter for frying
olive oil for frying
Fry the breadslices in butter until they’re golden brown and pretty. Place on plates. Wilt the spinach in the same pan. Season with salt and pepper and place on top of the bread. Lägg på tallrikar. Heat up the same pan again and fry the mushrooms in butter and olive oil on high heat. Add garlic and parsley. Add salt when they’re done (otherwise they will get watery). Place the mushrooms on top of the spinach, put some parmesan shavings on top. Enjoy!