serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 300 g white oyster mushrooms, sliced
- 300 g pink oyster mushrooms, sliced
- butter, as needed
- flaked sea salt
- freshly ground black pepper
- 4 slices crusty French levain (sourdough)
- 1 clove garlic
- extra virgin olive oil
Instructions
Simply tear the mushrooms into pieces. Sauté them in a hot pan with a little butter until quite golden. Season with flaked sea salt and fresh ground black pepper.
Toast sourdough under the grill and rub with garlic.
Top with the mushrooms, drizzle with good quality extra virgin olive oil or a extra knob of butter and grind over some more black pepper. Top with fresh rocket and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
