|4 slices||Bread, kibbled rye (Main)|
|4||Field mushrooms (Main)|
|1 Tbsp||Olive oil|
|2||Onions, peeled and sliced (Main)|
|1||Salt & freshly ground pepper, to season|
|2 handfuls||Rocket leaves|
|150 g||Goat feta (Main)|
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- Heat a little oil in a pan. Gently wipe mushrooms to remove any dirt, slice and cook about 5 minutes over a high heat. Remove from pan.
- Heat more oil in pan and cook onions for 20 minutes until slightly caramelised, season.
- Place leaves, mushrooms and onions on to the bread, crumble feta over the top and season.