Mushrooms on Toast w Brown Sage butter
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| Mushrooms Herbed and Seasoned - Oven Ready |
Roast Mushroom on Toasted Organic Sour Dough with Brown Sage Butter.
Designed to be easy to cook for your mother this Sunday. A super simple meal, great for brunch or Sunday dinner, goes super well with a glass of Pinot and an open fire.
INGREDIENTS
MUSHROOMS
1 very large Swiss Brown Mushroom per person or 2 medium size
1 cup of local Extra Virgin Olive Oil
1 bunch of Thyme
Macrobiotic Sea Salt
Fresh ground white pepper
TOAST
1 loaf of organic sourdough
Salt and pepper
Thyme
SAGE BUTTER
1 block of organic Paris Creek unsalted Butter
1 buch of Sage
Salt & pepper
METHOD
MUSHROOMS
Turn oven onto 250 *
Wipe Mushrooms
Cut Stalks in a cross hatch to help them cook faster
Lay mushrooms on a flat baking tray
Strip thyme leaves into olive oil & bruise together
Drizzle herb oil on to mushroom stalk
Season w Salt & Pepper
Bake till tender & starting to bleed juice
TOAST
While mushrooms are cooking :
Slice bread into 1 and a 1/2 cm thick slices
Rub with thyme and oil or butter
Lay in a pan and cook till toasty OR grill
SAGE BUTTER
In heavy base pot add a 250 g of unsalted butter
Add 1 small bunch of sage
Add a Pinch of salt and a grind of pepper
Cook till butter is golden in colour and sage leaves are crispy
TO SERVE
Lay toast on plate balance mushroom on top and drizzle mushroom juices
Pour sage butter over the top and scatter crispy sage leaves.
Grind of pepper ... pour a glass of red.
Amanda Daniel
Fresh food writer
The Adelaide Magazine
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