Sunday, 1 September 2013

Ceux-ci ne sont pas des escargots - Not snails on toast (Vegan mofo 2013 I)

It's the Vegan Month Of FOod! Or vegan mofo for short. I'll be spending the month of September doing something I rarely do: cooking and eating French food. Hold on to your bérets! Let's get started with something super duper French: (not) snails.


 I have a theory that the only reason people eat snails is that garlic and parsley and butter are delicious. Save a snail and give the same treatment to mushrooms. Way less gross.

I got the idea for the mustardy toasts from Leith's Vegetable Bible. It's a great book: you should probably buy it.

Ceux-ci ne sont pas des escargots - Not snails on toast recipe


Mushrooms:
2 handfuls mushrooms
2 cloves garlic, crushed
Handful flatleaf parsley, chopped
1 Tbsp + 1 tsp olive oil
Toasts:
3 slices good baguette
1 tsp Dijon mustard
1 tsp olive oil

  1. Fry up the mushrooms in the olive oil until golden and juicy.
  2. Meanwhile, combine the mustard and olive oil in a small bowl. Spread on each side of your baguette slices.
  3. Place the mustardy bread in a griddle pan and cook till toasty. Repeat on the other side.
  4. Add the garlic and parsley to the mushrooms, along with 1 tsp additional olive oil. Cook for one to two more minutes. Season.
  5. Pile the mushrooms on top of the toasts.
This makes enough for a tasty lunch for one.