Oct 4, 2022
Sauteed Mushrooms on Toast with Bacon, Egg and Chilli Jam
Ingredients
200 g Australian mushrooms(10-15), halved or quartered
6 rashers streaky bacon
2 eggs
1 tbsp olive oil
1 ciabatta roll
20 g butter
¼ cup chilli jam or red pepper relish, to serve
Snow pea sprouts, to serve
Directions
Preheat grill to a medium-high setting and line a baking tray with baking paper.
Place bacon rashers on the prepared tray and grill for 2-3 minutes on each side until cooked through and crisp.
Place mushrooms in a hot pan and cook, stirring for 2-3 minutes. Once lightly browned, add a drizzle of olive oil and continue to cook for a further minute. Transfer to a bowl and set aside while you fry the egg.
Return the frying pan to the heat with a drizzle of olive oil. Crack the eggs into the pan and cook for 2-3 minutes until the eggwhite is set and yolk remains runny.
Cut ciabatta roll in half and toast. Once toasted, spread with butter.
To serve, top the ciabatta toast with bacon, mushrooms and fried egg. Serve with chilli jam and snow pea sprouts.
Oct 4, 2022
Roasted Mushrooms on Toast with Grilled Halloumi and Balsamic Glaze
Ingredients
200 g Australian flat mushrooms(4)
2 tbsp olive oil
1 tsp salt
½ tbsp dried oregano
3 sprigs thyme
100 g halloumi, sliced
2 slices sourdough bread
1 tbsp olive oil
1 tbsp balsamic glaze
8 cherry tomatoes, halved
Snow pea tendrils, to serve
Directions
Preheat oven to 200℃ and line a baking tray with baking paper.
Place mushrooms on the tray, gill side facing up. Drizzle with olive oil and season with salt. Scatter oregano and thyme leaves over the mushrooms then place in the oven to roast for 20 minutes.
Heat a grill plate or pan over medium heat. Cook the halloumi for 1-2 minutes on each side.
Toast the sourdough bread then drizzle with olive oil.
To assemble, place the halloumi on the toast. Drizzle with balsamic glaze and top with roasted mushrooms.
Serve with cherry tomatoes and snow pea tendrils.
Oct 4, 2022
Mushrooms on Toast with Herbed Cottage Cheese
Ingredients
200 g Australian mushrooms(10-15), whole or halved
2 tbsp olive oil
1 tsp salt
Freshly ground pepper, to taste
½ cup cottage cheese
1 tbsp chopped chives
1 tbsp chopped dill
1 tbsp chopped parsley
1 tbsp chopped coriander
1 tsp olive oil
1 tsp honey
Pinch salt
4 slices gluten free bread
Additional herbs, to serve
Directions
Preheat oven to 200℃ and line a baking tray with baking paper.
Place mushrooms on the prepared tray. Drizzle with olive oil and season with salt and pepper. Roast for 8-10 minutes.
Combine the cottage cheese, chopped herbs, olive oil, honey and salt in a bowl.
To assemble, spread the herbed cottage cheese mixture over the base of the bread and top with mushrooms.
Season with cracked pepper and serve with additional fresh herbs.
Oct 4, 2022
Pesto Mushrooms with Poached Eggs and Hollandaise Sauce
Ingredients
200 g Australian mushrooms (10-15), halved or quartered
1 tbsp white vinegar
4 eggs
¼ cup basil pesto
2 slices sourdough bread
2 tbsp olive oil
⅓ cup store bought hollandaise sauce
Snow pea tendrils, to serve
Cracked pepper, to serve
Directions
Fill a saucepan with water. Add vinegar and place over high heat to bring to the boil. Once boiling, reduce heat to medium and allow the water to settle to an even simmer. You will notice small bubbles rising from the base of the saucepan.
Crack one egg into a small ramekin or teacup.
Use a spoon to gently stir the water, creating a well in the center. Gently place the egg in the pan, allowing the movement of the water to shape the egg. Allow the egg to cook for 3 minutes before removing with a slotted spoon. Repeat this step to cook the remaining eggs.
Place mushrooms in a frying pan over high heat. Cook, stirring for 3-4 minutes.
Reduce heat to low. Add pesto to the pan and stir to combine. Continue to cook the mushrooms for a further 1-2 minutes.
Toast the sourdough then drizzle with olive oil.
To assemble, place the pesto mushrooms on the toast. Top with poached eggs and hollandaise sauce.
Season with cracked pepper and serve with snow pea tendrils.
Dec 4, 2018
Balsamic Mushrooms on Sourdough Toast with Blistered Cherry Tomatoes, Feta & Basil Oil
Ingredients
200 g Australian white cup mushrooms, sliced 1cm thick
2 tbsp olive oil
1 tbsp balsamic vinegar
½ bunch basil, leaves only
¼ cup grapeseed oil
½ cup olive oil
Salt and pepper
10 cherry tomatoes (1 vine cut in half)
2 slices sourdough bread
20 g feta
Extra basil leaves for garnish
Directions
Preheat oven to 200° and line a baking tray with baking paper.
To marinate the mushrooms, combine sliced mushrooms in a bowl with olive oil and balsamic vinegar. Stir to coat then set aside while you prepare the remaining ingredients.
To prepare the basil, bring a small saucepan of water to the boil and prepare a bowl of iced water. Place basil leaves in the boiling water for 5-10 seconds then remove and immediately refresh in the iced water. This ensures the basil holds its colour. Squeeze as much water from the basil as possible and pat dry with absorbent paper.
To make the basil oil, combine the blanched basil leaves, grapeseed oil, olive oil and a good pinch of salt in a small food processor. Blitz until roughly chopped or continue to blitz until smooth. Set aside.
Place cherry tomatoes on the baking tray then into the oven for 5 minutes or until slightly blistered on the surface, but still firm and holding their shape.
To cook the mushrooms, heat a frying pan or skillet over medium heat. Add the marinated mushrooms and cook, stirring for 3-4 minutes.
To serve, place the mushrooms on the toast then top with blistered cherry tomatoes and crumbled feta. Drizzle with basil oil.
COST PER PLATE: $3.32*
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