Autumn means pine mushrooms are in season! I found these lovely babies at Prahran market and have been agonising over the best way to cook them before settling for this simple mushroom on toast and loved it. The delicate and fragrant aroma from pine mushrooms was respected and its flavour enhanced by fresh herbs and lemon zest on a bed of creamy butterbean spread. Follow the simple instructions below to enjoy the BEST mushroom on toast in town for brunch. Don't forget to have your favourite coffee (or tea) with it!
Difficulty: Medium
Time: 15min prep, 30min cooking
Serves: 2
Ingredients
Pine Mushrooms
- 150g pine mushrooms sliced
- 3 tbsp butter
- 1 tbsp olive oil
- 1 garlic clove minced
- 1 tsp fresh tarragon leaves chopped
- 1 tsp fresh thyme chopped
- 1 tsp fresh sage finely chopped
- squeeze of lemon juice
- lemon zest
- salt
- pepper
Creamy Butterbean Spread
- 2/3 can of butter beans*
- 1 large clove of garlic sliced
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 tbsp milk
- 1 heaped tbsp good quality mayonnaise
63 Degree Egg
- 2 eggs
- 1 ltr of water
Toast
- 2 slices of good quality sour dough
- olive oil
Finish
- 1/2 tbsp lemon zest
- 1 tsp rosemary flowers
* Butterbeans drained and rinsed with water.
Method
1. Start by cooking the eggs in its shell in a hot water bath of 63 degree over 45 minutes with a sous vide stick.
2. Make the creamy butterbean spread by putting the beans, garlic, olive oil, lemon juice, milk and mayonnaise in a food processor and process until it forms a smooth paste. Set aside.
2. Brush the sour dough slices with olive oil, toast them on a fry pan over medium heat until golden. Set aside.
3. Melt 2 tbsp of butter with 1 tbsp of olive oil in a heavy cast iron pan over medium heat. Add the sliced mushrooms, garlic, fresh herbs, salt and pepper and cook for few minutes until softened. Add another tbsp of butter to make your mushrooms nice and shiny and finish with a squeeze of lemon (approx. 1/2 - 1 tbsp juice).
4. Plate by spreading a generous amount of the creamy butterbean spread on the toast, topped with the pine mushrooms, lemon zest and rosemary flowers. Place the toast on a plate with the 63 degree egg. Enjoy!
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