Thursday, June 17, 2010

Mushrooms and Haloumi English Muffins

I have no idea what to call this. So I decided to call it mushrooms and haloumi English muffins. I ate it for breakfast but to me it looks like something that you could make for a brunch.Yesterday I was at the super market and stumbled on a package of Haloumi. I remember Nigella Lawson using it is several of her recipes. I had originally bought it to make some of her recipes. Haloumi is a hard cheese, it taste similar to feta cheese but is a little rubbery. Yesterday I pan fried it and ate it with a salad, it was so good. I'm hooked.

My mushrooms and holummi English muffins are very simple to make. It takes about 10 or 15 minutes to cook. Really it the hardest and longest thing to do it saute the mushrooms. In the past I've made something very similar to this. It was my mushrooms on toast, which I've also blogged about. Mushrooms on toast was my inspiration for making this. If you don't have Haloumi or can't find it don't worry, just try it with whatever cheese you have at home. The same goes for the beech mushrooms. I buy them in a package from the Asian super market. If you are going to use them I suggest just using the top part. I tend to put them into inch long pieces, I find the tops taste better then the bottoms. If you can't find them or don't want to use them just use a few more button mushrooms, or try shiitake mushrooms that are finally sliced.

You will need to serve one
3 button mushrooms sliced
1/4 cup beech mushrooms
1 English Muffin (cut, toasted and buttered)
1/8 cup parsley
1 piece haloumi cut in half
pinch of salt (optional)
1 tbs butter or oil

1) In a saute pan heat the butter or oil and add the mushrooms and salt (optional) Saute until soft and slightly browned.
2) Add the parsley and cook for 2 minutes.
3) On a plate, place the toasted and butter English muffins buttered side up. Remove the mushroom for the heat and place on top of the English muffins.
4) In the same saute pan put the sliced haloumi and brown on each side. This takes about a minutes per side.
5) Remove from heat and add on top of mushrooms


The addition of salt is optional because the Haloumi has some salt in it. I added the salt to this recipe, salt bring out the flavor of the mushrooms.

The picture below is of the mushrooms when I first put them in the pan. You can see the Beech mushrooms.

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