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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From our local/state paper The West Australian and by Margaret Johnson one of my favourite posters. Times are estimated. Ingredients:
1/4 cup olive oil |
30 g butter |
1 onion (finely sliced) |
1 tablespoon garlic (finely chopped) |
100 g button mushrooms (sliced) |
250 g mushrooms (field sliced) |
1 chili (red chopped or to your taste) |
salt |
pepper |
100 g oyster mushrooms (torn into segments) |
2 tablespoons lemon juice |
2 tablespoons parsley (roughly chopped) |
4 slices bread (toasted and buttered) |
50 g enoki mushrooms |
Directions:
1. Heat the oil and butter in a heavy based pan and add the onion and cook until it has softened but not coloured and then add the garlic, button and field mushrooms.
2. Cook until they have collapsed and then add the chilli, and season well with salt and pepper and then add the oyster mushrooms.
3. When they have softened, remove from the heat and fold through the lemon juice and parsley.
4. Meanwhile toast and butter the bread.
5. Pile the cooked mushrooms onto the toast and then garnish with the enoki mushrooms.
6. Eat and enjoy.
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