Wednesday, 15 February 2012

Mixed Mushrooms on Toast

From: Veggie Feasts

  • 25 g (1 oz) butter
  • 3 TBSP extra virgin olive oil, plus extra to serve
  • 750 g (1 1/2 lb) mixed mushrooms, such as oyster, shitake, flat and buttom, trimmed and sliced
  • 2 garlic cloves, crushed
  • 1 TBSP chopped thyme
  • grated rind and juice of 1 lemon
  • 2 TBSP chopped parsley
  • 4 slices of sourdough bread (I used soda bread because its easier to find in Ireland)
  • 100 g (3 1/2 oz) mixed salad leaves
  • salt and black pepper
  • fresh Parmesan cheese shavings, to serve
1) Melt the butter with the oil in a large frying pan.

2) Add the mushrooms, garlic, thyme, lemon rind and salt and pepper.

3) Cook over a medium heat, stirring, for 4-5 minutes, until tender.
4) Scatter over the parsley and squeeze over a little lemon juice.

5) Toast the bread.
6) Top the sourdough toast with an equal quality of the salad leaves and mushrooms.
7) Drizzle over a little more oil and lemon juice and scatter with Parmesan shavings.

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