Mixed mushrooms on sourdough
( SERVES 4 )
Mushrooms on toast is an oldie but a goodie, often overlooked, but I think they are superb at any time of the day. Mushrooms are rich in nutrients and fried up in butter and fresh herbs, and served on a crisp slice of toasted Wild Wheat kumara sourdough, is the way to go.
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|3 tbsp||Shallots, finely diced|
|2 cups||Shiitake mushrooms, sliced|
|2 cups||Field mushrooms, sliced|
|2 cups||Button mushrooms, sliced|
|1 tbsp||Flat leaf parsley, chopped|
|1 tbsp||Fresh oregano, chopped|
|1 tsp||Lemon juice|
|4 slices||Sourdough bread|
- 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.
Tip: 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.
This dish is best matched with
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