Mixed mushrooms on sourdough
( SERVES 4 )
Photo by Tamara West
1/10/2012
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.
Ingredients
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| 3 tbsp | Shallots, finely diced |
| 100 g | Butter |
| 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 |
Directions
- 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.
Wine Match
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