Pork Belly Mushroom Toast

Pork Belly Mushroom Toast

On a particularly lazy Saturday late morning, TW and I were looking for something scrumptious yet not eggy for a late breakfast. I scoured the refrigerator, found some beautiful brown mushrooms, had just clipped some fresh parsley from the Garden, and went to Google: “parsley mushroom breakfast recipe” – page 2 bore fruit (or vegetable, I suppose): this wonderful recipe from BBC Good Food

I altered it slightly by using wheat toast, subbing pork belly for prosciutto, subbing cacique crema for crème fraîche and adding serranos. I know you’ll enjoy this – it was seriously incredible.

mushroom toast

Ingredients

  • wheat toast
  • parmesan, shaved into slivers or curls
  • pork belly, sliced fairly thin – 1/4″ or so
  • 1 serrano chile, sliced into thin rings
  • 4 cloves garlic
  • generous handful of parsley, chopped
  • cacique crema, 2 tbsp.
  • EVOO, to taste
  • salt, preferably maldon or fleur de sal but any salt with texture will be fine
  • pepper, to taste

Directions

  • toast bread until darkly browned
  • place toast on plate, drizzle generously with olive oil so it seeps into the bread
  • roast garlic cloves whole on high heat
  • when browned, remove skins and let rest, turning pan down to medium-high
  • place pork belly slices in pan, fry on each side for 3-4 minutes, or until crisp
  • let pork belly rest on paper towel, covered
  • add mushrooms and serranos directly to pan and sautee in pork belly drippings, approximately 2 minutes
  • add two tbsp of EVOO and sautee another minute or two
  • add garlic and most of the parsley, sautee one minute
  • add cacique and stir until all mushrooms are coated
  • spoon mushrooms onto toast
  • add fresh parsley and the pork belly
  • serve and devour
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