About this recipe

I’m not really much of a mushroom fan, but my partner Jen just loves mushrooms. If she could, she’d have them for breakfast, lunch and dinner.  Most weekends I make this simple dish of Mushrooms on Toast for her breakfast. Aussie’s sometimes refer to this as mushies on toast.

In this recipe I’ve used button mushrooms, oyster mushrooms and shitake mushrooms, but you can use any type of mushrooms. Try it with enoki, shimeji and pine mushrooms for something different.

The addition of the wattleseed extract gives the mushrooms a much more intense toasty flavour than being cooked plain. Adding to this the forest anise imparts a real fresh aniseed flavour into the mushrooms which pairs extremely well.

Ingredients

50g button mushrooms
50 oyster mushrooms
50g shitake mushrooms
30g butter (2 tablespoons) butter
30ml (1 fl oz.) white wine
1 tablespoon wattleseed extract
Pinch of forest anise
Salt
Pepper
1 or 2 slices of bread

Cooking instruction

Heat your frying pan to medium. While the pan is heating up chop the mushrooms roughly. Melt half of the butter in the frying pan and add the mushrooms. Sauté the mushrooms on high heat till they are golden brown.

Then deglaze the frying pan with the white wine and wattleseed extract and allow to reduce slightly. Whilst this is deglazing put your bread in the toaster. Remove the frying pan from the heat and add the forest anise as well as the remaining butter to form a rich sauce for your mushrooms.  Gently mix the butter in till it melts.

To serve, place the mushrooms on the toast and season with salt and freshly ground pepper.