A great method for sauteing mushrooms in a skillet. Simple and delicious, your mushrooms at any time of the day.
Base Recipe400g Button Mushrooms, trimmed, halved
1 tbsp olive oil, plus extra to drizzle
Eight slices sourdough
Salt and pepper to season
Lemon wedges to serve
Poached eggs and mushrooms on SourdoughEight poached eggs
Mushrooms and Wilted Greens on Sourdough2 cups wilted greens of choice
Feta crumbled to serve
Mushrooms and Taleggio on SourdoughOne small block of taleggio, sliced
Handful of Thyme sprinkled
- Warm the butter and oil in a large pan on medium-high heat. In 5 mins, cook the mushrooms until they are golden and cooked, mixing frequently. Add salt and pepper, then squeeze lemon juice over the mushrooms according to your preference, then toss the mixture to combine.
- In the meantime, heat a chargrill pan on medium-high heat. The bread should be drizzled with oil. Grill the bread for 2 minutes per side or until it’s charred. Serve the mushrooms with the sourdough, topping it with any toppings you like.
- Toppings: Poached eggs served with a hollandaise sauce, greens wilted and feta, or taleggio and Thyme.
Poached egg and mushrooms on the sourdough
The mushrooms are served on bread with poached eggs, sourdough, and the hollandaise sauce.
Mushrooms and Wilted Greens on Sourdough
Serve the sourdough with the mushrooms with wilted greens, feta, and wilted spinach.
Mushrooms and Taleggio on Sourdough
Serve the stuffed mushrooms on sourdough, topped with taleggio and Thyme.