Wild Mushrooms on Toast
Prep time 5 minutes
Cook time 20 minutes
50g Ashgrove Butter2 cloves Garlic, minced
1 cup Button mushrooms
1 cup shiitake mushrooms
1 cup Shimeji mushrooms
1 cup Enoki mushrooms
1 cup Oyster mushrooms
Pinch of Tasman sea salt
1 tbsp Pukara Olive oil
1 heaped tbsp Meander Valley creme fraiche
1 Thyme sprig
1 tbsp chives, finely chopped
Crisp sourdough bread, to serve
Step 1 Place a pan over the Oz Pig and add ½ the butter, garlic, button mushrooms and shiitake mushrooms. Allow to cook for 10 minutes before adding the shimeji mushrooms, enoki mushrooms, oyster mushrooms, olive oil and a pinch of salt. Cook for a further 5 minutes.
Step 2 Add creme fraiche, lemon juice, thyme and chives to the pan. Stir and let sit over the heat for 1-2 minutes.
To serve, slice bread and butter each piece. Top with the mushroom sauce.