Ingredients
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1/4 cup olive oil
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30 g butter
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1 onion (finely sliced)
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1 tablespoon garlic (finely chopped)
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100 g button mushrooms (sliced)
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250 g mushrooms (field sliced)
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1 chili (red chopped or to your taste)
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salt
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pepper
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100 g oyster mushrooms (torn into segments)
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2 tablespoons lemon juice
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2 tablespoons parsley (roughly chopped)
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4 slices bread (toasted and buttered)
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50 g enoki mushrooms
Instructions
- 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.