Recipe by I'mPat
From our local/state paper The West Australian and by Margaret Johnson one of my favourite posters. Times are estimated.
Top Review by UmmBinat
This is really delicious. DD (toddler) says so as well. I only used 2 kinds of mushrooms and it was a very nice addition to breakfast. I think I preferred it without the freshly squeezed lemon juice though. I did everything to taste not measure. I used unrefined extra virgin olive oil, sweet butter (unsalted), button & regular white mushrooms, cayenne pepper powder instead of the red chili as that is what I had on hand, sea salt, freshly ground black pepper, Italian flat leaf parsley, plus the onion & freshly squeezed lemon juice. We had this along with eggs and rice cakes to be gluten free. Made for ALMOST 5 GAME.
- 1⁄4 cup olive oil
- 30 g butter
- 1 onion (finely sliced)
- 1 tablespoon garlic (finely chopped)
- 100 g button mushrooms (sliced)
- 250 g mushrooms (field sliced)
- 1 chili (red chopped or to your taste)
- 100 g oyster mushrooms (torn into segments)
- 2 tablespoons lemon juice
- 2 tablespoons parsley (roughly chopped)
- 4 slices bread (toasted and buttered)
- 50 g enoki mushrooms
Directions See How It's Made
- Heat the oil and butter in a heavy based pan and add the onion and cook until it has softened but not coloured and then add the garlic, button and field mushrooms.
- Cook until they have collapsed and then add the chilli, and season well with salt and pepper and then add the oyster mushrooms.
- When they have softened, remove from the heat and fold through the lemon juice and parsley.
- Meanwhile toast and butter the bread.
- Pile the cooked mushrooms onto the toast and then garnish with the enoki mushrooms.
- Eat and enjoy.