Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 20 grams | Wild mushrooms; including oyster, |
| \N \N | ; shitake, |
| \N \N | ; chanterelle, |
| \N \N | ; cleaned |
| 3 tablespoons | Olive oil |
| 1 tablespoon | Sunflower oil |
| 2 \N | Thick slices country bread |
| 2 tablespoons | Chopped parsley |
| \N \N | Salt and pepper |
Preheat oven to 200c/400f.
1 Brush the bread slices with 2 tbsp olive oil and place in the oven for five minutes. Heat the oils in a frying pan and add the mushrooms, taking care not to overcrowd the pan.
2 Season and saute for 3-4 minutes, adding a splash of water if too dry.
Add the parsley and stir through. Divide the mushrooms between the slices of bread.
Converted by MC_Buster.
Per serving: 241 Calories (kcal); 27g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.