GREEBA Farm Mushrooms is supporting Farmhouse Breakfast Week to encourage more people to eat breakfast.
 
The local mushroom farm is supporting the "Shake Up Your Wake Up" initiative which encourages the public to eat in the morning.
 
The following recipe, which uses locally sourced produce, has been provided by Greeba Farm Mushrooms to tempt your tastebuds this morning:

Devilled mushrooms on toasted ciabatta

Preparation time: 10 minutes 
Cooking time:  15 minutes  
Makes:  Serves 2

Ingredients

1oz butter
2 tbsp Ellerslie rapeseed oil or olive oil
5 shallots - sliced
14oz Greeba Farm chestnut mushrooms - halved
2tsp paprika
2tbsp Worcestershire sauce
1 tbsp coarse grained mustard
4 tbsp sour cream
4 slices ciabatta
1 garlic clove peeled and halved (optional)
Fresh chopped fresh parsley to garnish

Method

 
1. Pre-heat the grill to high.

2. Meanwhile, heat the butter and oil in a non-stick frying pan, add the sliced shallots and gently sauté for two to three minutes, or until softened.

3. Add the mushrooms and sauté for three minutes over a moderate heat, or until they are soft and golden.

4. Add the paprika, stir well, then the Worcestershire sauce and the mustard, stir in well and cook for a further minute.

5. Reduce the heat and gently stir through the sour cream for about one minute.

6. Toast the ciabatta on one side then rub the other side with the garlic and toast that side.

7. Spoon the mushroom mix over the top.

8. Sprinkle with fresh chopped parsley and serve.

Top tip 

 
The richness of chestnut mushrooms offers a great vegetarian alternative to devilled kidneys.

For more information on Farmhouse Breakfast week click here. For more information on Greeba Farm Mushrooms visit www.greebafarm.co.im.
 
Also see: Farmhouse Breakfast Week – Day 4: Mushroom muffins 

This recipe is from www.food.com.