The mushrooms, garlic, red wine and herbs combine wonderfully to create a full and satisfying flavour. Enjoy on a cool, sunny morning with a steaming cup of coffee and buttery rye bread.
As autumn mornings become crisper, there’s something deeply comforting about a hearty plate of fried mushrooms.
- 60 ml (¼ cup) olive oil
- 1 kg mixed mushrooms, sliced
- 1 brown onion, finely diced
- 50 g butter
- 4 garlic cloves, finely diced
- 250 ml (1 cup) red wine
- 2 tbsp thyme leaves
- 2 tbsp roughly chopped flat-leaf parsley leaves
- 4 slices rye sourdough bread, toasted and buttered
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 1 tbsp of the oil in a large heavy-based frying pan over high heat. Add one-third of the mushrooms and cook for 5 minutes or until they have turned lightly golden. Remove from the pan and repeat with the remaining oil and mushrooms in 2 batches.
Turn the heat down to medium, add the butter, onion and garlic, and cook until the onion and garlic are softened and translucent.
Pour in the wine, add half of the thyme and cook until the wine has nearly evaporated.
To finish, add the parsley, season with salt and pepper and spoon over the toast. Garnish with the remaining thyme.
Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Nick Banbury. Creative concept by Belinda So.