Arrange-marriage is like an unknown journey, you start alone. Gradually you find your best pals in the new family. You might get along with other people in the family more than your husband. It’s like a game, where you don’t know what the dice will offer you in the next turn. Life takes its own turns and sifts you back and forth from time to time, but you keep plying it. I have zero experience in the love marriage category, I am no one to comment on that. But for arranged marriages, girls are usually of fewer words, at least for the initial years. Am I sounding ancient?
When I got married, I was like that ideal daughter-in-law, accommodating to everyone. At least that is my part of the story, don’t know what are the opinions on the other side. I tried my best to adjust to everything. Though, I don’t preach the same to my daughters today. The times have changed, and I wish my girls to be financially strong and independent.
It’s such a simple thing, but for many many years, I have had toast butter for breakfast. Truth is, I don’t like toast butter at all. But, I never said or expressed my choices to anyone. It’s not that, I was an unhappy being. I was respected and loved in this family. As a girl, you are wired differently in this society. It never struck me, that I can cook something for myself anytime. I was flowing with the wind, ignoring my discomforts. Some of you might resonate with me, some might not. I never took my likes and dislikes into consideration. They never got any acknowledgement from me. If you are somehow, connecting with me here, never do that to yourself. Say it, if you don’t like it. Or one day, you will see this, as misspend time.
Anyways, I am not the same anymore. I am vocal now. Today, I do things for myself. I started cooking for myself. Of course, I cook for family too, I love them, but I am not ignoring myself at the same time.
For example, take this sourdough, and mushroom toast. This is one of my favourite breakfasts. I wonder, why haven’t I shared the recipe with you yet. It’s hearty, comforting, healthy and so delicious. There is a compassionating satisfaction in every bite of this sourdough mushroom toast. You will also like it, give it a try.
I do switch mushrooms with other exotic vegetables at times, depending on what’s there in my fridge. You can do the same if you are not a fan of mushrooms. My elder daughter likes to add some cheese on the top, but I don’t.
Point is, this is a recipe which has a lot of acceptance for your taste, it gives you room to expand or expel the number of ingredients, unlike other baking recipes.
Please use sourdough bread for this, or you will crop off the fun from the whole experience. Sourdough is gorgeous and delicious and carries more complex flavours than those commercially packed yeasted bread. Believe it or not, sourdough becomes a hot quarantine hobby for many. It is very easily available today at bakeries too. If you don’t have the luxury of time, to spend making sourdough at home.
The base of the toasted sourdough is blanketed with a homemade paneer spread. The recipe for this paneer spread is a keeper. You will want to cherish it, once you make it at home. It is healthier in comparison to any other high-fat commercially sold spreads. It can be made fresh at home within 10 minutes anytime. It goes with many other snacks and sandwiches. It is tasteful, creamy, yum and is quite a felicitous spread.
For mushrooms, I got regular button mushrooms, you can opt for other varieties if you get them easily. The high heat browns the mushrooms while instantly driving off excess moisture. You also want to hear a gentle sizzling the whole time you’re cooking mushrooms. This means that the pan is hot enough to quickly evaporate the moisture and caramelise the mushrooms. Also, make sure not to crowd the mushrooms in a pan, so take a bigger pan. I also like to add the garlic a little later, when cooking mushrooms. It prevents excessive browning of garlic. Salt is also added towards the end of the cook when cooking mushrooms. You can also add spring onions, chives, chopped kale or more vegetables to the mushrooms.
Sourdough Mushroom Toast
Equipment
- 1 grilling pan
- 1 Cooking Pan
Ingredients
- 1 pack button mushrooms
- 5-6 cloves of garlic (chopped)
- salt to taste
- a handful of fresh coriander
- 1 tbsp cooking oil
For paneer spread
- 1/2 cup fresh paneer
- 2 cloves of garlic
- 25 ml lemon juice
- salt to taste
- 1 tbsp sugar
- 2 tbsp Shezwan sauce https://amzn.to/3OuFDaI
- fresh salad greens
- slices of sourdough bread
- 2 tbsp butter https://amzn.to/3tW8M70
Instructions
- Wash and wipe the mushrooms with a clean kitchen towel. Cut the mushroom length-wise. In a pan drizzle some oil and add the mushrooms. Make sure to take a bigger pan, so the mushrooms don’t crowd. Keep the flame on medium high, when cooking mushrooms, and actively stir them for even browning.
- Add the minced garlic and cook further on medium-low flame. Make sure not to burn the garlic. Add the salt. Cook till you see no moisture seeping out of the mushrooms. Turn off the flame and set it aside.
For the paneer spread
- Make fresh paneer at home. The paneer should be soft and creamy. If you are not sure how to make creamy soft paneer at home, feel free to take the fresh paneer from a dairy near you. Add the paneer to a blender along with garlic cloves, lemon juice, salt, sugar, and Shezwan sauce. Blend till it's creamy and nice. Take a small size blender for making this spread. In a bigger jar of a blender, the ingredients don’t emulsify very well. Do check the seasoning and adjust, if required.
To assemble
- Add little butter to a pan and toast the slice of sourdough bread on both sides. The more generous you will go with the butter, the more delicious the toast will be. Carefully toast the slice on both sides without blurring. Transfer the slice to a plate and spread a thick layer of homemade paneer spread. Add some fresh greens and top with prepared mushrooms. Enjoy it hot!
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