I’ve always aimed to keep things basic at Kitchen Therapy. As a matter of principle, I believe that cooking good food does not have to be expensive, or require some odd ingredient that is imported or nobody’s ever heard of. If you want that, go to a restaurant and dish out the dollars.
But today I’m breaking my own rule. My cousin and his wife returned from their honeymoon raving about a delicious dish with a taste that lingered on far longer. They said it was so simple – mushrooms, rosemary, garlic, truffle oil and macadamia nuts. Simple. Sure, smirks the girl living in a tropical zone who kills every herb plant she’s planted, and must order some of these ingredients online.
But their raving piqued my interest and when I got my hands on a huge bag of salted macadamia nuts from Dubai, I decided these fancy mushroom toasts’s time had come for Kitchen Therapy. They are now a house favourite and eaten by the kilos (I’m not joking).
I sauté up the mushroom quarters with an illegal amount of garlic, fresh rosemary and salt. Nothing too complicated. Top the toasted bread (I went real fancy and got me some sourdough) with the mushrooms, drizzle the truffle oil and sprinkle macadamia nuts. And I can promise you, you will inhale this within minutes.
Now, yes, I should give you substitutes because not all of these things can be found in your pantry. So here goes nothing:
Fresh rosemary: dried rosemary
Truffle oil: extra virgin olive oil
Macadamia nuts: walnuts
