WELL HELLO FANCY TOAST WEDNESDAY!
I think I’m going to hashtag this thing #toastedwednesdays. Yay? Nay? Too bad – I’m doing it anyway!
So let’s talk TV guys – what are you watching? Loving? We watched the Emmys the other night and apparently I need to be watching Game of Thrones, Ray Donovan, and Transparent…which I’m clearly not doing yet. But I kind of wish I had an extra few hours in the day to do so!
This season we’re watching Blindspot, Poldark, This Is Us, The Good Place, Superstore (WHICH I FLIPPING LOVE), Quantico, plus the Chicago series (Fire, P.D., Med) from Dick Wolf. Am I missing anything? Besides, you know, Game of Thrones? We’re also excited waiting for House of Cards and Peaky Blinders to come out on Netflix with their next seasons, at which point you won’t be able to talk to us for at least a weekend. 🙂
I think it’s clear we are suckers for FBI/CIA dramas, ridiculously silly shows and good ol’ Dick Wolf’s “borrowed from real life” stuff. Hey, I like what I like – can’t teach an old dog new tricks!
You guys, this toast. It’s so silly good – I’m all over the salty feta any time I can get it, and the seared mushrooms are just to die for! Make sure you pay attention to the directions because when I say leave the mushrooms alone? I MEAN LEAVE ‘EM ALONE. You want a good flavorful sear on them and if you keep moving them around you’ll just have steamed (blech) mushrooms. Not cool. Leave the mushrooms alone. The only other note I have is that you’ll want to make sure you sprinkle the feta immediately after pulling the toast out of your toaster – you want the bread as hot as you can get it to soften the feta pre-smashing!
Enjoy…with a glass of wine and a good TV show!
- 1-2 slices bread of choice (mine was a whole grain variety from our Kroger bakery)
- 1 tablespoon olive oil
- 1 cup sliced mushrooms
- 1/4 cup freshly crumbled feta
- 1 cup spinach, arugula, chard or mixture of the three
- salt, pepper and garlic powder
- Preheat a nonstick skillet over high heat for 4 minutes.
- Reduce heat to medium, add the olive oil and mushrooms, and stir to combine.
- Press the mushrooms into an even layer and then LEAVE THEM ALONE for 8 minutes.
- While the mushrooms are searing, toast your bread to desired doneness.
- As soon as the bread is toasted, sprinkle the feta evenly on top and let it sit for a minute to soften.
- Using the back of a fork, smash the feta into the bread.
- When the mushrooms have seared for 8 minutes, stir them around in the skillet to check the sear and finish cooking as desired.
- Remove the mushrooms from the skillet, then add the greens.
- Saute for 1-2 minutes until just wilted.
- Sprinkle the feta with salt, pepper and garlic powder as desired. *
- Top the feta with the wilted greens, and then top the greens with the seared mushrooms.
- Serve hot and enjoy!
*Be careful with the salt here as feta is a naturally salty cheese!