Wild Mushrooms on Toast

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PREP TIME 5 minutes
COOK TIME 20 minutes
SERVES 4

INGREDIENTS

50g Ashgrove butter
2 cloves garlic, minced
1 cup button mushrooms
1 cup Shittake mushrooms
1 cup Shimeji mushrooms
1 cup Enoki mushrooms
1 cup Oyster mushrooms
Pinch of Tasman sea salt
1 tbsp Pukara olive oil
1 heaped tbsp Meander Valley créme fraiche
1 lemon
1 thyme sprig
1 tbsp chives, finely chopped
Crisp sourdough bread, to serve

METHOD

Step 1
Place a pan over the Ozpig and add ½ the butter, garlic, button mushrooms and shiitake mushrooms. Allow to cook for 10 minutes before adding the shimeji mushrooms, enoki mushrooms, oyster mushrooms, olive oil and a pinch of salt. Cook for a further 5 minutes.

Step 2
Add créme fraiche, lemon juice, thyme and chives to the pan. Stir and let sit over the heat for 1-2 minutes.

To serve, slice bread and butter each piece. Top with the mushroom sauce.

Season 2, Breakfast, Lunch, VegetarianSimon Hamiltonseason 2, ozpig, ashgrove, tasman sea salt, pukara, meander valley, tas food co, tasmanian food co, wild mushrooms on toast, mushrooms