Pine Mushrooms Bruschetta
We picked so many pine mushrooms that we ended up eating them for days. Pasta, bruschetta, risotto, soup - these delicately flavoured mushrooms lend themselves beautiful to all types of cooking and meals. This is a super simple breakfast and if you cant get your hands on the pine mushrooms, substitute for any mushroom you like.
250g pine mushrooms, sliced
1 tablespoon butter
1 clove garlic, crushed
Salt and pepper to taste
4 eggs, poached
4 slices sourdough
Parmesan cheese, to serve
Rocket, to serve
To poach your eggs: heat up a sauce pan of water until the water is just below the boil - simmering. Add in a couple tablespoons of white vinegar. Crack your egg into a small bowl and with a spoon, swirl the water in the pan.
Drop the egg into the water and do not touch it. Leave it for 3-4 minutes before removing with a slotted spoon. The more you touch the egg, the more you break up the egg white. Drain on paper towel.
*Make sure you are using the best quality, freshest eggs you can - old eggs don't poach well!
Pan fry the mushrooms in butter and garlic and season generously.
Top your toasts with the mushrooms, poached eggs, rocket and some parmesan.