Pan-fried mushrooms with feta and silverbeet

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A really simple bruschetta with pan-fried mushrooms and silverbeet

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Ingredients

50g unsalted butter

12 flat mushrooms, sliced 1cm thick

1 garlic clove, crushed

2 shallots, finely chopped

55g pine nuts

2 cups shredded Silverbeet

3 tablespoons crème fraiche

100g Persian feta, crumbled
(Marinated fetta will also work)

8 slices of Sourdough toast

Flat leaf parsely

Red wine vinegar

Method

  • Heat butter in a fry pan over medium heat. Add mushrooms and cook for 3 minutes.
  • Add the garlic and shallots, season with salt and pepper, then continue cooking for 1 minute.
  • Add the pine nuts and silverbeet and cook for 1 minute, or until the Silverbeet is slightly wilted.
  • Add the crème fraiche and simmer for 3 minutes or until the mushrooms are coated with a creamy
  • silky reduction.
  • Spoon over slices of sourdough bread and sprinkle with Persian feta.
  • To serve, top with a sprig of flat leaf parsley and a splash of red wine vinegar.