Corn and mushroom on toast and a loss of a dear friend
Course
breakfast
Cuisine
continental
Servings
Prep Time
4
piece
10
minutes
Cook Time
20
minutes
Servings
Prep Time
4
piece
10
minutes
Cook Time
20
minutes
Ingredients
4
Bread buttered
slices – toasted to your taste and .
7 – 8
Medium sized
button mushrooms
sliced thinly
1/2
Cup
sweet corn
Tinned
2
Spring onion onions
with the greens , chopped fine
1
tbsp
all purpose flour
3/4
cup
milk
1
tbsp
cream
1/2
tsp
oregano
1
tsp
olive oil
to taste
Salt and pepper
Instructions
Take 1/2 tsp olive oil in a pan.Saute the sliced mushrooms for 2-3 minutes or till golden.Keep it aside.
In the same pan fry the whites of the spring onions till transparent in 1/2 a tsp oil.
Add the flour and fry till light brown.
Add the milk stirring continuously so that no lumps remain in the white sauce.Stir in a low flame till you attain a saucy consistency.
Add the sauteed mushrooms,sweet corn,the spring onion greens,cream and the seasonings.
Remove from fire before it gives a boil. Spread the sauce on buttered toasts ,sprinkle some oregano and serve.
When I run out of spring onions,I flavour the sauce with a little garlic and onions(the pink ones).