Won't You Take Me To Fungitown.

This was an exciting selection of mushrooms that one of the suppliers brought into work.  From the delicate miniature shitakes, the majestic king oysters, the beautiful lavender toned blue foot mushrooms, the clusters of blue oysters, brown and white honsemiji . The box of goodies also included these gorgeous, little home grown chickpeas.

These beautiful mushrooms became a simple and delicious breakfast.

Mushrooms on toast

Selection of mushrooms (blue foot, blue oyster, king oyster, miniature shitake and button)

1 brown onion (sliced)

4 garlic cloves (minced)

1/2 tsp thyme (fresh or dried)

1/2 tsp fennel seeds

1/2 tbsp  Dijon mustard

1/2 cup chicken stock (or water)

1/2 cup milk

Sweat the onion in butter and/or olive oil. Add the garlic, spices and saute. Add the mustard, stock and milk, reduce to form a sauce.

In a pan saute the mushrooms with olive oil over a medium/ high heat until they have a golden brown colour. Add the sauce and simmer. Season to taste.

Serve on good quality, toasted bread.