Stunning white and pink oyster mushrooms combine with rocket on toasted garlic-rubbed sourdough for the best mushrooms on toast. This easy recipe could even be served as bruschetta as a shared snack.
- 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
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.
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.