However, I've been slowly shifting my focus. I don't need to be filled with any one food group all the time. In our society, the stress on proteins is quite high. All this time, I was leaning towards it because a small quantity keeps one full for a long time. But now, I'm seeing that that is useful if you eat little quantities everyday or don't have access to food for long periods of time (4-6 hours). Otherwise, there is nothing wrong with eating complex carb meals that have some protein in them. The roughage from vegetables does the trick of keeping you full longer. And more vegetable roughage helps prevent colon cancer. Yay!
So, yesterday while YouTubing, I found this mushroom bruschetta idea. There are two versions. I just married them together.
The two original ideas are:
This is my version.
2 slices bread, 1-2 tsp butter
2 cups Mushrooms sliced (I had 2 large portabella mushrooms)
1 clove garlic, minced
3 tsp olive oil
1/4 cup white wine or any wine
1/4 cup red onion diced
2 tsp lime juice
2 tbsp parsley chopped
1. Heat the skilled on medium high. Add the olive oil and garlic.
2. When garlic starts to sizzle, put in the sliced mushrooms and cook till the liquid evaporates and there's a nice light brown colour on the mushrooms. This can take 10 minutes or so.
3. Add the wine and let it evaporate. About 2 minutes.
4. Turn off the heat and place the mushrooms in a glass or metal bowl.
5. Let it cool for 5 minutes.
6. Once cooled, add the onions, lime juice, parsley, salt and pepper. Mix thoroughly.
I didn't toast my bread in the toaster. I pan-toasted it with some butter. You can do either. There's a difference in the amount of moisture that is retained in the toast. The pan-fried version tends to be a bit chewier on the inside. Do whatever appeals to you that day.
Place mushrooms on Toast and ENJOY!!