Base Recipe- 400g Button Mushrooms, trimmed, halved
- 20g butter
- 1 tbsp olive oil, plus extra to drizzle
- 8 slices sourdough
- Salt and pepper, to season
- Lemon wedges, to serve
Mushrooms and poached egg on sourdough- 8 poached eggs
- Hollandaise sauce
Mushrooms and Wilted Greens on Sourdough- 2 cup wilted greens of choice
- Feta, crumbled, to serve
Mushrooms and Taleggio on Sourdough- 1 small block taleggio, sliced
- Handful thyme, sprinkled
| Base Recipe- 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
Mushrooms and poached egg on sourdough- Serve the mushrooms on the sourdough with poached eggs and hollandaise sauce
Mushrooms and Wilted Greens on Sourdough- Serve the mushrooms on the sourdough with wilted greens and feta
Mushrooms and Taleggio on Sourdough- Serve the mushrooms on the sourdough with taleggio and thyme
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