For the three years Bundy Fungi owner Rose Fraser has been growing elm oyster mushrooms, and she now shares her delicious fried mushrooms on toast recipe.
Grown in the darkness of Rose’s “shroom room” small clusters of the unique elm oyster variety are a delicious addition to the Bundaberg Region food scene.
Rose said this time of year, after the hectic festive season, people can use mushrooms as a nutritious, fast, and easy meal with her fried shrooms on toast.
Fried mushrooms on toast – two good serves in just 15 minutes
- 100g Elm Oyster – torn or cut
- 1 spring onion – thinly sliced
- 20g butter
- 3 tsp olive oil
- Toast of your liking
- Add butter and oil to a fry pan over med heat.
- Add the shrooms and onion.
- Stir, cover and cook for 5 mins.
- Remove lid and cook another 5 minutes stirring occasionally.
- Toast the bread and top with cooked shrooms.
- Season with salt and pepper and add your choice of extras.
- Optional extras, the list is endless; parsley, cheese – parmesan or pecorino, ham or bacon, tomato.
Rose added chopped parsley and shaved pecorino cheese to her fried mushrooms on toast, and she said parmesan would have been great too.
Rose's toast of choice is sliced The Pocket Storehouse sour dough bread. She also said pecorino cheese is available at Olsens Corner Foodworks.