- Serves: 4
- Preparation: 5 minutes
- Cooks In: 15 minutes
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Ingredients
Method
Heat the oil and butter in a large frying pan over medium-high heat. Cook the mushrooms for 5 minutes or until golden and cooked, tossing regularly. Season with salt and pepper and squeeze over lemon juice to taste, tossing to combine.
Meanwhile, heat a chargrill pan over medium-high heat. Drizzle the bread with oil. Toast the bread for 1-2 minutes each side or until charred. Serve the mushrooms on the sourdough with desired toppings
Toppings – Poached eggs with hollandaise sauce, wilted greens and feta or taleggio and thyme
Ingredients
Directions
Heat the oil and butter in a large frying pan over medium-high heat. Cook the mushrooms for 5 minutes or until golden and cooked, tossing regularly. Season with salt and pepper and squeeze over lemon juice to taste, tossing to combine.
Meanwhile, heat a chargrill pan over medium-high heat. Drizzle the bread with oil. Toast the bread for 1-2 minutes each side or until charred. Serve the mushrooms on the sourdough with desired toppings
Toppings – Poached eggs with hollandaise sauce, wilted greens and feta or taleggio and thyme
