Wild Mushrooms on Toast


PREP TIME 5 minutes
COOK TIME 20 minutes


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


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.