Ingredients
-
1/4
-
30
-
1
-
1
-
100
-
250
-
1
-
-
-
100
-
2
-
2
-
4
-
50
-
Directions
Mushrooms on Toast, From our local/state paper The West Australian and by Margaret Johnson one of my favourite posters Times are estimated , This made a simple but delicious lunch during the week , 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 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
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Steps
|
1
Done
|
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. |
|
2
Done
|
Cook Until They Have Collapsed and Then Add the Chilli, and Season Well With Salt and Pepper and Then Add the Oyster Mushrooms. |
|
3
Done
|
When They Have Softened, Remove from the Heat and Fold Through the Lemon Juice and Parsley. |
|
4
Done
|
Meanwhile Toast and Butter the Bread. |
|
5
Done
|
Pile the Cooked Mushrooms Onto the Toast and Then Garnish With the Enoki Mushrooms. |
|
6
Done
|
Eat and Enjoy. |
