Herb & Butter Mushroom Toast!! Yum..yum!!

Alrighty ladies, gentlemen and er….anybody/anything else that’s reading my post, today I am going to show you how I make my Mushroom Toast! It’s fast, easy, filling and 100% veggie ๐Ÿ™‚ Awesome for students while you are studying for an exam and have the hunger calls and you cant waste a lot of time but also want a good cooked meal.

Before I dive into the recipe, I need to give out some pointers:

  • Use a really big pan, the pan should be big enough to hold all the mushrooms you are cooking in ample space. People usually end up stuffing their pans, and the mush room starts to get steam, instead of stir fried, and starts to sweat and ends up becoming soggy mush!
  • The pan should also be big enough so that nearing the end, while the mushrooms are cooking on one side, there should be enough space on the pan to place the slices of bread to toast on the pan.
  • The amount of mushrooms used and the sizes of the bread slice should be appropriate to the pan size (er…I had a small pan and I had soooooo much of trouble….come on…I am a student in a rented room with a tiny common kitchen, I would have used a bigger pan if I could, anyway, follow my recipe step by step and it will be fine)

Now on to the recipe my young ones…..


  • 2 Cups Mushrooms (I used crimini mushrooms, but you can use any mushrooms you want, but try to go for the ones that are firm and fleshy like button,ย crimini, shiitake, portabello and porcini. Try to avoid other varieties, especially oyster mushrooms, they tend to wilt and get soggy)
  • Red Onion, 1/2 a cup if you don’t like onions much, 1 cup if you LOVE them like me! sliced very thin and cut into half rings (you can use any type of onion but I guess its a Sri Lankan thing to use as much red onions as humanly possible, besides it adds a nice splash of color to the recipe and gives it that nice sweet/strong flavor that you don’t get with either yellow or white onions)
  • 5 Big Cloves Of Garlic chopped into tiny pieces. Try to find the biggest cloves in the garlic.
  • A Tiny Wedge Of Lemon, enough for about 15 drops.
  • 3 Basil Leaves, 4 Stalks of Thyme and 1 Rosemary (thyme and basil are like a match made in haven for mushrooms, especially thyme. Sadly, my grocery store was not carrying thyme or rosemary, so I made mine with only basil but added more of it since I didn’t have any other herb. When you guys make it you can use one of the herbs, or a combination of any 2 of the herbs that you like, or use all 3. I would really recommend thyme though for this recipe, its like magical unicorn farts for mushroom…meant it in a good way. The herbs are really important in this recipe as they are the main characters that add the soul to the recipe. If you couldn’t find any of these herbs then STOP RIGHT HERE….don’t do the recipe)
  • Crushed Chilli/Red Pepper Flakes 1/4 teaspoon to add a bit of zing (optional)
  • Pepper 2 teaspoon or as much as you like
  • Salt 1 teaspoon, might sound like little but later when you taste it and you think its not enough, add more. You can always add more salt, but if you put too much then your screwed, so start with a bit and later add more if needed ๐Ÿ™‚
  • Butter 1/2 cup, if you like more butter add another 1/4 cup to this, like what I did (yes….I am going to die a slow, artery filled death)
  • Olive Oil 1/2 cup
  • Two slices of good, fresh bread (try to get fresh french bread from the bakery)


  • Keep a pan on high heat and toast the bread until the bread gets a tinge of brown color and the sides are crunch and toasty, make sure both sides are like this by flipping it half way through.
  • Keep the bread aside and let it cool.

  • Now keep the pan again and lower the heat to a medium and let the pan heat up.
  • Add the olive oil and let the oil heat up well.
  • As soon as the oil is nice and hot, add the mushrooms.

  • keep stirring and let them fry for about a minute.
  • Now add the garlic and fry for another minute.
  • Add in the onions and keep stirring.
  • While stirring the onion, add the pepper, salt and crushed chilli/red pepper flakes.
  • Cook for another 1 minute.
  • Add the butter in now and keep stirring, when the butter melts completely, add about 12 to 15 drops of lemon (yes it makes a big difference on the flavor).

  • Stir for a good minute and then add in the herbs. The herbs should be added last as we don’t wont them to get cooked completely but still give out their oils and flavors to the dish, we don’t want the herbs to lose color.

  • After about 40 seconds, push the mushrooms stir fry to a side of the pan and place the slices of toast bread on the other side of the pan and let it heat up (now you udnerstand why I wanted you guys to use a big pan :] )
  • When the toast gets warm, not hot, remove the toasts and place them on a plate.
  • Give the stir fry one last stir to make sure all the flavors of the herbs are mixed in well.
  • Remove the mushrooms from the heat and pour it over the dry toast.
  • We didnt use any fat or oils while make the toast and made it compltely dry becasue when you pour the mushroom over the toast, the toast will absorb the butter and oils in the stir fry and become nice and moist and juicy when you bite into it, so you only need to dry toast the bread slices.
  • Now serve while hot and make an awesome face when people compliment you on how awesome it tastes.

That’s it guys, now I really better get back to studying….exams in a week!! aaaahhhhhhhhhhh!! May the power of the spoon be with you!! Good luck trying it!!

P.S: The final photographs of the toast looks crappy cause I didn’t have much light in my kitchen, but believe me they are much more colorful and vibrant than pictured!

Fish Cutlets Recipe – Sri Lankan Style ;)

Alrighty decided to share some of my…ermm….formidable cooking skills (yes I am being sarcastic)!! anyway I am just gonna tell you how I make it and modifying it anyway you like and making it better or worse with your own skills is upto you, this is just how I do it and I am sure there might be some mistakes in it, but who cares, it tastes good at the end hahahahahahahaha!!


1) 1 tin of fish, about 250 grams (recommend sardine or mackerel but can use tuna from the store too, you can even use fresh cooked fish).

2) About 3 medium sized potatoes.

3) 3 green chillies (or hot peppers as they call it here).

4) 2 big yellow onions (even polka dotted is ok as long as its freakin onions).

5) 4 cloves of garlic.

6) 1 teaspoon mustard seeds.

7) 1 teaspoon cumin seeds.

8.) 2 1/2 teaspoon pepper (or as much as you want).

9) 1/2 teaspoon red chili powder (paprika powder for the folk here).

10) 1/4 teaspoon dried red chilli pieces.

11) salt to taste.

12) 2 eggs.

13) bread crumbs.

14) oil to fry.


If you are using tin fish, drain all the water out of the can (if there is water in the cutlet from the fish, then the cutlet becomes too moist and soggy later and it will start to smell badly big time), and remove all the bones and unsightly stuff. Then either using a spoon or your hand just pull it and tear it apart to tiny pieces. If you are using fresh fish, then boil the fish and do the same as the tin fish, remove the bones and skin and other nasty stuff and make tiny pieces of the fish.

Then take your potatoes and boil them till they are nicely soft and tender then smash it up and break the potatoes up (do not smash it to mush but rather into tiny pieces).

Chop up the onions, green chillies and garlic into tiny pieces. Make sure the onion and garlic is chopped well into tiny pieces.


Heat 3 tablespoons of oil in a pot or wok, on medium heat, and let the oil heat up. When the oil is nice and hot, add the mustard seeds and cumin seeds. When the mustard seeds start to pop and the cumin seeds start to split, add the chopped garlic and mix for about 2o seconds to flavor the oil. As soon as the garlic starts to change color, add the onions and salt (don’t put too much salt, if the amount of salt you put is too little its ok you can add salt later when you taste it but if you put too much then you are screwed so be careful, adding salt while the onion is cooking is a good time to add the salt for the dish as the salt helps to cook the onion faster by getting the moisture out of the onions). When the onions start to turn a light translucent and start to become a light shade of brown, add the green chillies and the fish. Stir the mixture for about a minute, then add the crushed potatoes. While mixing, add the pepper, red chilli powder and the dried chilli pieces. Keep stirring the mixture well till the mixture is all nice and even, taste to see if the amount of salt is to your satisfactory, if not add some salt and mix well. Remove the mixture from the heat.

Let the mixture cool for a bit so it can he handled easily when you make the cutlets. After the mixture cools down a bit, take a tiny amount onto your hand and roll it in between your palm and using your thumb into a ball (dont worry if the balls are not even….hahahahahha uneven balls hahahaha….blame the cutlets dont blame yourself ๐Ÿ˜‰ ) . Make different shapes if you want; balls, discs, shaped like cat poop, any shape you want actually, and pile it onto a plate.

After you shape the entire batch of mixture, prepare your breading station (its really like the battle station, messy and sort of annoying till you get the hang of it). Keep the shaped cutlet plate on one side, then a dish or container of the two eggs well beaten (needs to be beaten well cause we are using it as the egg wash) next to the cutlet plate and finally another plate filled with bread crumbs.

Now time for action, dip the shaped cutlets into the egg wash and coat it well, then put the egg washed cutlets on the bread crumb plate and cover it completely with bread crumbs. Make sure the entire cutlet is well coated, then move the bread crumbed cutlet onto a container and start on another cutlet. Bread all the cutlets. Its better if you roll the cutlets in the egg wash using one hand and then roll the egg washed cutlet in the bread crumbs with your other hand. If you use both hands for the egg wash and the bread crumbs then your fingers will become sticky with bread crumbs and egg and it makes you look like some sort of lady gaga hybrid and not to mention it gets frustrating as you try to pick up the un-breaded cutlets (experience thought me well young padawan)….and again blame the cutlets if they get misshaped during the process lol.

Alrighty now to the final step, add liberal amounts of oil to a saucepan, add enough oil so that your cutlets will be completely immersed in the oil cause we are going to deep fry and we need an even fry on all sides (if you have a deep fryer, even better you lucky bastard, you can use that). Keep the sauce pan in a medium heat, and let the oil heat up. When the oil is nice and hot (you can test if the oil is hot by sprinkling a little bread crumbs onto the oil, if the bread crumbs start to bubble and fizz then the oil is ready). Now add a few cutlets into the oil and fry them till a nice golden brown color is achieved (don’t over crowd the saucepan with cutlets, the cutlets wont cook properly then). After they are fried, remove from the oil and put it onto a container or plate lined with a paper napkin so that the excess oil gets absorbed by it.

That’s it, now go ring up your mum and tell her “MA….I MADE CUTLETS ALL BY MYSELF…NAAAANAAAANANA!!”…..wouldn’t hurt to tell your mum that you got your recipe from thebuddycollective either hahahahahahahaha!! cheers guys!! oh yea…you can serve the cutlets with any sauce you like…ketchup, hot sauce, bbq sauce, plum sauce, captain underpants sauce…..heck you can even use booger sauce hahahahahahahaha!!