Breakfast Tomatoes & Mushrooms

How many of you enjoy fried tomatoes and mushrooms, especially with a cooked breakfast?

Just chuck them in the pan with some butter, lovely…

How about cooked in the oven?


This is how Lisa likes them, and I have to admit they are better this way.

They take longer to cook, much longer, but it’s worth the wait.

Set you oven to 170º / 150º Fan / gas mark 3.

Halve the tomatoes, brush with olive oil, then sprinkle with salt flakes and chopped or sliced garlic. Finish with a drizzle of balsamic vinegar and a good grind of black pepper. Place into a lightly oiled pan.

Place the mushrooms in a lightly oiled pan. Large mushrooms work well, but if using small mushrooms like shown remove the stalks and place them in the pan. Place a knob of butter in each mushroom, more for larger mushrooms, and then sprinkle with salt flakes, chopped or sliced garlic and black pepper.

Place both trays in the oven. After 15 minutes take out the mushrooms and use a pastry brush to spread the melted butter around the edges so they are all covered and don’t dry out.

Once back in the oven leave both trays in for a further hour. You’ll have something delicious to put on toast or add to a cooked breakfast.

If you like, you can also sprinkle chopped thyme on both before cooking.


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