Mushroom and Ricotta Breakfast Slider

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Yesterday, I did something out of character: I actually did hardcore grocery shopping. By hardcore I mean I had a list of things to buy, an even longer imaginary list of things to cook, and the palpable desire to just cook at home.

The sad, peculiar truth of my 2012 was that most of the time I only cooked when I was in school, and then resorted to various fast food takeaway when I got home. At the back of my head I thought about convenience, and….yeah, that’s about it.

Over the holidays I developed a few cravings that haven’t been curbed yet. I’d consider that a good thing because now I can say that I have the gumption to cook. I feel inspired not to resort to Chowking delivery, my default go-to website when the hunger creeps in. (Don’t worry Chowking I still love y’all)

Essentially one of my favorite meals as of the moment is the sandwich. My dad loves sandwiches more than he loves rice. When I was home for the holidays, he would toast a few slices of loaf bread, cook scrambled eggs and sear the ham I made and eat everything for dinner. When I got back from vacation, more than once I found myself thinking of eating a sandwich for dinner. I thought about what I would put together, what flavor combinations would work, and if a splash of maple syrup would make any multi-decker even better.

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Warm bread that’s crusty on the outside and chewy on the inside, crisp salad greens, sautéed fresh mushrooms and ricotta cheese. This combination has been rolling in the fields of my imagination for a few days now. This was the first of many excuses I told myself why I desperately needed to go to the grocery. I just had to have it for breakfast today and I did. I can’t believe breakfast got me this excited to wake up. It’s uncanny because it’s really not me. Brunch is usually the first meal of my day for as long as I can remember.

Maybe that’s a good thing – how I’m developing new habits. I don’t know how long I can sustain this feeling but if it would get me back on a revitalized track to eating healthier, blogging and cooking more…then by all means, lez do thiz.

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Mushroom and Ricotta Sliders (serves 1 – 2)

  • 2 – 3 small pieces pan de sal, sliced in half
  • salad greens, washed, enough to fit in one layer on the bread
  • 3 – 4 pieces mushrooms (I used fresh button and shiitake), sliced
  • ricotta cheese, as needed

In a pan, add 1 tablespoon canola oil over high heat. When the oil is hot enough, add the sliced mushrooms and saute for around 1 minute. Remove from heat and set aside.

To assemble: place the salad greens on top of the sliced bread, then the mushrooms and top with the ricotta. Top with the other half of the bread to make 2 – 3 sandwiches or make open faced sliders so you can have 4 – 6 pieces.

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5 thoughts on “Mushroom and Ricotta Breakfast Slider

  1. Yay for breakfast!! It certainly can, and should, be something good and exciting enough to get you out of bed in the morning! :) And these sliders definitely fit the bill…yummy!! I laos love that feeling of satisfying a craving with something you have created yourself :)

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