Mixed mushrooms on sourdough
for 4 people
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.
Ingredients
| 3 Tbsp | Shallots, finely diced |
| 100 g | Butter |
| 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 |
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.