May 11, 2017
Breakfast, Gourmet, Lunch, Quick n Easy, Vegetarian 15 Minutes or Less, 8 ingredients or less, Breakfast, Entertaining, Gourmet, Light Meal, Quick & easy, Quick Easy Meals, Snack, Vegetarian panfry Breakfast, Brunch, Father's Day, Let's do brunch, Lunch, Mother's Day, Mushroom appetisers
1Heat 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.
2Meanwhile, 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
3Toppings – Poached eggs with hollandaise sauce, wilted greens and feta or taleggio and thyme