You can't beat a simple dish of grilled mushrooms on toast. This would go great for breakfast with an egg ontop.
- olive oil, for drizzling
- 2 garlic cloves, finely chopped
- ½ bunch thyme, leaves picked and roughly chopped
- 200 g oyster mushrooms, chopped into bite-sized pieces
- Juice of ½ lemon
- 1 bunch amaranth (Chinese spinach), leaves picked and roughly chopped
- 1 bunch English spinach, leaves picked and roughly chopped
- sea salt and freshly ground black pepper, to taste
- 2 slices sourdough bread
- 100 g Caprino Romano cheese
- Spicy tomato relish, to serve
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.
1. Place a frying pan over medium-heat and add a drizzle of oil and the garlic. Gently fry for one minute before adding the thyme, mushrooms and lemon juice. Cook for 5-6 minutes or until tender. Remove from the heat, then stir in the amaranth and spinach leaves until just wilted. Season to taste.
2. Meanwhile, preheat a chargrill pan or barbecue chargrill over low-medium heat. Drizzle a small amount of olive oil on the sourdough bread slices, the grill on both sides until golden.
3. Preheat the grill to high. Divide the mushroom mixture between the toasted sourdough and top with cheese shavings. Place under the grill (or use a blowtorch) until the cheese is melted. Serve immediately with a good dollop of tomato relish.
Ainsley Harriott explores Australia's best regional produce markets in the brand-new season of Ainsley's Australian Market Menu on SBS and SBS On Demand.