Breakfast, From My Garden

Well, it’s not all from my garden. I did buy the bread, mushrooms and mayonnaise but the radishes and beet-tops are. Next year, I will have mushrooms in my yard as well. The lawn is producing nicely and next year will be a fine environment for agaricus Campestris. I will also have a patch of Shaggy Manes. They may not be the greatest foods but the taste is exquisite.

So, the recipe?
Toast four pieces of bread and apply mayonnaise liberally to two of them. Add a layer of sliced boiled beet-tops, another of sliced mushrooms and another of sliced radishes. Add a dash of pepper if you are too sweet. Apply the top slice of bread and squeeze gently to hold the bits in place. Enjoy.

Note: These sliced store-bought/factory-grown mushrooms are one of the few species safe to eat raw. One needs to cook most other species before they are safe to eat. Some poisonous mushrooms are deadly even when cooked.

About Robert Pogson

I am a retired teacher in Canada. I taught in the subject areas where I have worked for almost forty years: maths, physics, chemistry and computers. I love hunting, fishing, picking berries and mushrooms, too.
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One Response to Breakfast, From My Garden

  1. Phenom says:

    Instead of mayonnaise, you may try some extra thick double cream. Becomes a bit “lighter”, and healthier.

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