serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
NAIDOC: Native Herbs
Watch The Full Episode Here
G
Watch The Full Episode Here
G
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
- 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.
- 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
