Serves: 2
Cooks In: 10 minutes
Ingredients
1 tbsp olive oil
1 tbsp butter
250 g small button mushrooms
1 clove garlic, finely chopped
small handful fresh herbs – tarragon, chives and parsley work well
2 thick slices sourdough bread
roasted cherry tomatoes, to serve
Method
- Place a chargrill pan over a high heat.
- Set a frying pan over a medium high heat and add the oil and butter. When the butter melts, add the mushrooms and garlic and cook for 5 minutes or until nicely coloured and tender. Roughly chop the herbs and stir them through. Season well with salt and pepper.
- Place the sourdough slices onto the grill and cook on both sides, then transfer to 2 plates. Butter as desired.
- Spoon the mushrooms over the toast and serve with roasted cherry tomatoes.
Serving Suggestion – A tall glass of Bloody Mary or a Harvey Wallbanger
References
Recipes sourced through Australianmushrooms.com.au which is owned and operated by Horticulture Innovation Australia Limited (ABN 716 021 001 49)
