Oyster mushrooms & swedes on toast
There’s a café up the road from me that has a breakfast dish I’m kind of in love with. Whenever I get up there I order the ‘shrooms & swedes more than anything else. No eggs are involved, but I make sure I side it with some smokey bacon. Although a poached egg would go with it nicely.
I guess this is a breakfast bruschetta, in a way. Some toasted sourdough bread topped with sautéed swede and mushrooms, feta and baby kale. What makes it even better is a final light sprinkle of chilli flakes. Because a little mouth zing is always good in the morning! And for me it’s one more way to use the kale that’s going a little mad in my vegetable garden.
The “meatier” mushrooms like oyster, Swiss brown, shiitake and king browns go best here as they stand up to the swedes by holding their shape and density. But at the end of the day, you could go with any of your favourites. You could even do a medley.
To save on time, pre-cook the swede and have it in the fridge. It’s the one thing that takes the longest to cook, so you may as well think ahead and have it on hand.
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servings
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- 300 g swede cooked in boiling water until just cooked (cooled & peeled)
- 5 tbsp butter
- 150 g oyster mushrooms
- 75 g feta cheese
- 2 cups baby kale leaves or spinach
- Salt & black pepper to taste
- 2 thick slices Sourdough bread toasted
- chilli flakes to garnish
Ingredients
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- Cut the cooked swede into small cubes.
- Heat a large skillet over medium-high flame. Drop in the butter and swirl until almost melted. Toss in the diced swede and sauté for about 30 seconds before adding the mushrooms. Sauté for about a minute then add the kale, feta and pepper. Taste for salt before you add any more. The feta will already be salty so no need to go crazy.
- To serve, lay the toast on each plate, tumble over the mushroom and swede mixture and sprinkle with chilli flakes.
