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How the “reduced to clear cart” creates a lovely lunch: mushrooms on toast
Posted on August 3rd, 2009 6 comments
When shopping at the supermarket, I make a point of checking out the “reduced to clear” cart. It frequently has some good items for 50% off or more. I’ve mention before that I buy ripe bananas at 50% off, which I use to freeze for baking and fruit shakes. Sometimes they have other decent produce there as well. On the weekend, I found a mini baguette that was still quite soft and was reduced to clear. It originally had a price tag of 79¢, and with 50¢ off, it was only 29¢! I used the baguette to make crispy chips (see instructions here) to serve with a whole roasted head of fresh garlic from the market. Very luxurious indeed. I only used half the baguette, giving the chips a total cost of 10¢ - much less than the cost to purchase a bag of pita or a box of melbas, my other options for serving with a garlic spread. Homemade baguette chips are tasty, crunchy, and you can save any extras for later snacks with cheese, or with soup.
What did I do with the last half of my bread? I turned it - along with some of my leftover mushrooms - into mushrooms on toast. Served with a side salad (recipe coming later for that one - it’s a gem) it made a perfect light, vegetarian lunch.
Mushrooms on toast (inspired by a recipe by Gordon Ramsey in Fast Food.)
2 tablespoons olive oil, plus extra to drizzle on bread
1 small onion, sliced
1 clove garlic, smashed
5-6 cremini mushrooms
s&p
pinch of sugar
splash of apple cider vinegar
fresh parsley, chopped
Sauteé sliced onions at medium heat in a pan along with a little olive oil. Add a sprinkling of salt, freshly ground pepper, and thyme if you have it. Add the smashed garlic. Sautee for about 3-4 minutes, decreasing the heat if the onions are browning too quickly. Add a pinch of sugar and stir. Then add sliced cremini or portabello mushrooms, along with a tablespoon or two of butter. Stir and add a splash of apple cider vinegar or sherry vinegar. Sautee for a few more minutes.
Remove the garlic clove. Then remove the mixture from heat and place in a bowl with fresh chopped parsley. Toss to cover.
Meanwhile, slice a small baguette or crusty loaf in half, drizzle with olive oil, and place under the broiler until crispy. Top with mushroom-onion mixture and add an extra drizzle of olive oil.
Served with soup or salad, this makes a complete lunch! Served alone, it would be a tasty snack.
Serves one.
6 responses to “How the “reduced to clear cart” creates a lovely lunch: mushrooms on toast”
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Hi my dear-what a fabulous recipe, it looks totally delicious, thanks for sharing!!
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Looks yummy!
I also go to the discount section at my local grocery store. I usually get over-ripe bananas and make banana bread.
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I totally just found your blog from the 5blondes link. Are you from Newfoundland??? (I am!), and you’re up here in Ontario too (where I now live!)
Awesome.
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my family buys from the discounted produce aisle too. my mom’s been teaching me how to choose discounted produce and meats since I was a kid. not everything discounted should be bought & eaten, the things that can be bought should be used up immediately or at least used in a way that’d either prolong it’s life or good for that purpose. i now find great finds and am grateful my mom has passed me tricks of her trade.
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psychsarah August 6th, 2009 at 10:12
That meal looks divine! Thanks for the recipe and the reminder to check the reduced to clear shelves!
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Saver Queen August 7th, 2009 at 12:34
Nancy - I would be very proud indeed to call myself a Newfoundlander, but actually I was born in Ontario!
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