serves
2
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- olive oil, for cooking
- 300 g king oyster mushrooms, thinly sliced lengthways
- 4 thin slices or other crusty bread
- ½ cup flat-leaf parsley leaves
- sea salt and black pepper, to taste
- onion weed flowers (optional, see Note), to serve
Sauce
- 25 g butter
- 8 sprigs thyme, leaves picked
- 1 garlic clove, crushed or 1 tbsp finely chopped chives
Instructions
Heat a large frying pan over high heat and add a drizzle of olive oil. Add the mushroom slices, in batches if necessary so as not to crowd the pan, and cook over medium heat for 2 minutes or until the mushroom slices are golden. Turn and pan-fry for another 2 minutes or until golden. Transfer to a baking tray and set aside. Repeat until all the mushroom slices are cooked.
Meanwhile, toast the bread in a toaster.
To make the sauce, place the butter in the pan over high heat and cook for 1 minute or until it is foaming. Add the thyme and garlic or chives (if using), then cook for 30 seconds or until fragrant. Return the mushroom slices to the pan and stir to coat in the butter sauce. Add the parsley and stir.
Arrange the toast on 2 plates, top evenly with the mushroom slices and parsley, spooning the sauce over the top. Season with salt and pepper to taste. Scatter with onion flowers (if using) and serve immediately.
Note
• I used onion weed flowers scattered on just before serving as my aromatic, however, if you don’t have any of these, add a little chopped garlic or chives to the pan with the thyme.
Photography, styling and food preparation by china squirrel.
Poh & Co. 2 Thursdays at 8.30pm on SBS.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
