Lemon myrtle mushrooms on toast

Ground lemon myrtle leaves, garlic, and fresh rosemary and thyme bring out the meaty flavour of these mushrooms. You can use any mushrooms you have on hand.

Lemon myrtle mushrooms on toast Credit: Adam Liaw

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

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NAIDOC: Native Herbs

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Ingredients

• 200 g butter, diced at room temperature
• 2 garlic cloves, finely chopped
• ½ tsp finely chopped rosemary
• ½ tsp finely chopped thyme leaves
• ½ tsp ground lemon myrtle leaves
• 500 g mixed mushrooms (Swiss brown, shitake, button)
• sea salt and black pepper
• grilled sourdough, to serve
• finely grated lemon zest, to serve

Instructions

1. Melt the butter in a large heavy-based frying pan over medium high heat. Add the garlic, rosemary, thyme and lemon myrtle and stir for 1 – 2 minutes or until fragrant.
2. Add the mushrooms, season to taste, then stir to coat in the butter and cook for 6 – 8 minutes or until golden and tender. Serve on the grilled sourdough and finish with a little lemon zest.

 

Photography by Adam Liaw.

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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.

Stream free On Demand

NAIDOC: Native Herbs

Watch The Full Episode Here

G

Watch The Full Episode Here

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