Mushrooms on toast is an oldie but a goodie. Often overlooked, I think they are superb at any time of the day. Mushrooms are rich in nutrients. Fried in butter and fresh herbs, and served on a crisp slice of toasted Wild Wheat kumara sourdough, is the way to go.
|3 Tbsp||Shallots, finely diced|
|2 cups||Shiitake mushrooms, sliced (Main)|
|2 cups||Field mushrooms, sliced (Main)|
|2 cups||Button mushrooms, sliced (Main)|
|1 Tbsp||Flat leaf (Italian) parsley, chopped|
|1 Tbsp||Fresh oregano, chopped|
|1 tsp||Lemon juice|
|4 slices||Sourdough bread|
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- Melt the butter over a low heat, add the shallot or onion and gently fry for 2-3 minutes.
- Turn the heat up to high, add the mushrooms, season with salt and cook until caramelised and golden.
- Add the lemon juice and herbs, season with flaky sea salt and freshly ground black pepper.
- Serve on top of buttered toasted sourdough.
Using a large frying pan, cook half the mushrooms at a time. This will prevent the mushrooms from stewing in their own juices. Ensure your mushrooms are completely free of any dirt or grit. I use a pastry brush or a damp paper towel to clean them. Make sure your serving plates are nice and hot.