- 2 tbsp bacon fat
- 2 garlic cloves, crushed
- 1 lemon, rind finely chopped
- 5 bolette mushrooms, sliced (you could also use Slippery Jack or Swiss brown)
- 1 bunch flat-leaf parsley
- salt and pepper
- sliced fresh sourdough, 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.
Heat the bacon fat in a frypan. Add the garlic and fry for 2 minutes. Add the lemon rind. Add the sliced mushrooms and fry gently. Add the parsley. Season to taste with salt and pepper.
Serve with sourdough bread.