Autumn is prime time for hunting big perch on freshwater rivers and lakes, it’s also the season for wild mushrooms. This is a great breakfast to set you up for an autumn’s day out on the water.
Heat some oil in a large frying pan, toss in finely sliced garlic and diced Kielbasa (any other flavoursome sausage or bacon would also do). After a couple of minutes, drop in a generous knob of butter and once that has melted add the mushrooms. Once the mushrooms have begun to turn soft, squeeze in the juice of half a lemon and season to taste with salt and pepper. Serve on brown toast and garnish with parsley. A glass of chilled oak-aged chardonnay matches the creamy texture of the mushrooms – optional at 9am in the morning, but highly recommended …
Ingredients
- Olive oil
- Butter
- Garlic
- Kielbasa Polish sausage
- Wild mushrooms
- Lemon
- Salt
- Pepper
- Flat leaf parsley
- Brown toast
Wine
- Oak-aged Chardonnay
A pretty little perch caught in summer – the bigger ones come out in autumn