Mixed mushrooms on sourdough

Tamara West

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

1. Melt the butter over a low heat, add the shallot or onion and gently fry for 2-3 minutes.
2. Turn the heat up to high, add the mushrooms, season with salt and cook until caramelised and golden.
3. Add the lemon juice and herbs, season with flaky sea salt and freshly ground black pepper.
4. 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.