You see, I don't work on Fridays. I'm all relaxed... I potter around the kitchen, and I really get in touch with my ingredients.
I'll take the time to breathe in the scent of thyme.
I'll lick a bit of balsamic reduction off my fingers.
There are certainly plenty of things for which I can be thankful on Fridays.
|balsamic thyme mushroom & potato fry-up.|
This pan-fried mushroom and potato dish with shallot, thyme and balsamic vinegar... it's one of those things. It's vegan, but the mushrooms provide a meaty component to the dish, and it's gluten-free, but the potato satisfies those carb cravings. The shallots are deliciously charred, the thyme fragrant, the balsamic vinegar sweetly acidic.
Hearty, yet not too heavy. Robust, yet still quite gentle. My kind of brunch.
|some of the ingredients...|
pan-fried mushrooms and potatoes with shallot, thyme and balsamic vinegar
2 - 3 tablespoons olive oil
1 clove garlic, thinly sliced
1 French shallot (60g), thinly sliced
1 medium potato (150g), thinly sliced
10 small-to-medium button mushrooms (150g), sliced in half
1 tablespoon balsamic vinegar
1 tablespoon fresh thyme leaves
salt and freshly ground black pepper, to taste
Heat up a couple tablespoons olive oil over medium heat and fry the garlic, shallot and potatoes.
When the potatoes start to char a little around the edges, put in mushrooms, balsamic vinegar and thyme leaves. Slosh in an extra tablespoon of olive oil, too, and even a little bit of water, if the pan looks too dry.
Stir-fry until mushrooms soften, then season to taste with salt and pepper. If desired, add an extra dash of balsamic vinegar and a sprinkling of fresh thyme.
Try this with toast... perhaps with a gently cooked egg encasing a perfectly runny yolk. And it doesn't just have to be for brunch or breakfast, of course. It would also make a great side with your other main meals!
|pan-fried mushrooms and potatoes with shallot, thyme and balsamic vinegar.|