Breakfast Mushrooms

Shiitake mushrooms in unpasteurised butter and grated Grana Padano!

This my favourite breakfast hands down! Protein, saturated fat protecting my brain and all my cells, then all my minerals and calcium for my bones and my teeth, and sunlight for my digestion, vitamin D, and pure happiness! Birds in the trees and cows in the field – Happy as Larry.

The start of the day is the most important! I couldn’t think of anything worse than waking up hungry and depriving my body for the next 5-6 hours. Listen to your body – don’t follow someone else’s.

What you will need:

  • Shitake Mushrooms
  • Unpasteurised butter  (with so few ingredients, a good butter goes a long way.)
  • 25g Grated Grana Padano
  • Salt & Pepper

What to do:

  1. Preheat the pan for a few minutes. Then add the butter and let it melt.
  2. Add the mushrooms. Give them a quick stir, and then leave them alone for a while. The mushrooms will give off some moisture, and then it will bubble off.
  3. Stir every few minutes, but not too often. Let them brown — it adds tons of flavor.
  4. Grate the Grana Padano over the top
  5. Be generous with the salt and pepper. That’s it!


How to store mushrooms:

The best advice for storing mushroom is: don’t. Or at least, don’t store them for any longer than you have to. They perish quickly. That said, of course, you’ll need to store mushrooms sometimes. Here’s what to do.

If you’ve bought mushrooms in supermarket packaging, leave them in that packaging and place them in the fridge. Those containers are designed to promote the right amount of air flow to keep mushrooms fresh as long as possible.

If you have loose mushrooms, place them into a gallon-size zip-top bag, leave the bag open, and place it in the fridge. 

Don’t wash mushrooms until immediately before you use them.

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