Mushroom Ragoût on Sourdough

m1 m2

Serves 3

6 Slices Sour Dough
30g Butter
2 Garlic Cloves, finely sliced
1 Tbsp fresh Thyme
½ cup White Wine
½ cup Enoki Mushrooms
10 Oyster Mushrooms chopped
10 King Oyster Mushrooms chopped
Handful of fresh parsley, thyme and spring onions
Sprinkle of sesame seeds

  1. Melt butter in pan, add garlic and cook until browned
  2. Add Oyster mushrooms and thyme, cook until reduced
  3. Add white wine and allow to evaporate slightly
  4. Add enoki mushrooms, season, cover until cooked through
  5. Toast bread, spread mushroom ragout over toast
  6. Top with fresh parsley, thyme, spring onions and sesame seeds

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