A Wild Fennel Co. twist on this kiwi classic - Flat cap mushrooms on a big slice of toasted sourdough. Breakfast, lunch or dinner its a winner.
YOU WILL NEED
1 loaf of Sourdough
1 clove of Garlic
8 large Flat Cap Mushrooms
Sprinkle of Wild Fennel Co. Chicken seasoning
Fresh herbs - whatever you have on hand, coriander, thyme or chives would work well.
Olive Oil - good quality
Salt & Pepper
Slice sourdough and toast. Rub each side with the garlic clove and set aside.
Clean the flat cap mushrooms with a dry cloth and remove the stalks
Drizzle with a little Olive Oil and season both sides with salt and pepper.
Place under a hot grill and cook for 5 minutes on each side.
Stack the cooked mushrooms on top of the sourdough, dust generously with Wild Fennel Co. Chicken Seasoning and olive oil.
Sprinkle of sea salt and fresh herbs then enjoy!
A poached egg and some cured salmon would make this a great lunch option too.