I could almost always have a cheese and Marmite sandwich for lunch, especially when I’m on my own. No brain power required. Fills a hole. No further thought until supper time. But when I jolt myself out of my rut and start pulling ingredients out of the fridge in a ‘ready steady cook’ style challenge I remember how good lunch for one can be. And without any extra time or effort (other than applying my mind to it)! So the result of today’s jolt of inspiration is this…
Ingredients (Serves 1):
1 slice sourdough bread (toasted)
4 large chestnut mushrooms
2 cloves garlic
1 tbsp butter
1 spring onion
2 tbsp white wine
1 small sprig thyme
4 thin slices goats cheese
1) Toast the sourdough in the toaster.
2) Melt the butter in a pan on the hob.
3) Crush the garlic, thinly slice the spring onion and add to the pan along with the thyme to soften (without browning).
4) Add the sliced mushrooms and the white wine.
5) Simmer until the mushrooms are soft and reduced in size and the wine and butter has been absorbed.
6) Butter the toast and serve the mushrooms, topped with goats cheese.