Sautéed Mushrooms on Sourdough 3 ways

  • Serves: 4
  • Cooks In: 15 minutes
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Ingredients

400g Button Mushrooms, trimmed, halved
20g butter
1 tbsp olive oil, plus extra to drizzle
8 slices sourdough
salt and pepper, to season
lemon wedges, to serve

Method

1

Heat the oil and butter in a large frying pan over medium-high heat. Cook the mushrooms for 5 minutes or until golden and cooked, tossing regularly. Season with salt and pepper and squeeze over lemon juice to taste, tossing to combine.

2

Meanwhile, heat a chargrill pan over medium-high heat. Drizzle the bread with oil. Toast the bread for 1-2 minutes each side or until charred. Serve the mushrooms on the sourdough with desired toppings

3

Toppings – Poached eggs with hollandaise sauce, wilted greens and feta or taleggio and thyme

Ingredients

 400g Button Mushrooms, trimmed, halved
 20g butter
 1 tbsp olive oil, plus extra to drizzle
 8 slices sourdough
 salt and pepper, to season
 lemon wedges, to serve

Directions

1

Heat the oil and butter in a large frying pan over medium-high heat. Cook the mushrooms for 5 minutes or until golden and cooked, tossing regularly. Season with salt and pepper and squeeze over lemon juice to taste, tossing to combine.

2

Meanwhile, heat a chargrill pan over medium-high heat. Drizzle the bread with oil. Toast the bread for 1-2 minutes each side or until charred. Serve the mushrooms on the sourdough with desired toppings

3

Toppings – Poached eggs with hollandaise sauce, wilted greens and feta or taleggio and thyme

Sautéed Mushrooms on Sourdough 3 ways

Tags:

 Breakfast, Gourmet, Lunch, Quick n Easy, Vegetarian

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