PINK MUSHROOM BRUSCHETTA w/ homemade carrot mayonnaise
ARE YOUR VALENTINE’S PINK MUSHROOMS READY TO HARVEST? HERE’S AN EASY AND DELICIOUS IDEA FOR A RECIPE!
- Your awesome fresh harvested Pink Oyster Mushrooms
- 2 Slices of Sour Dough
- 1 Carrot
- 1 Bundle of Asparagus
- 1 Garlic Clove
- 2 Eggs
- Chilli Flakes
- Salt & Pepper Q/n
- Olive Oil Q/n
- Thyme Q/n
Roast your asparagus and saute your perfectly pink mushies in a smoking hot pan with minced garlic, salt and pepper until smooth but not overcooked.
Boil some water with white vinegar and place your eggs until poached.
Toast and serve the sourdough, spread the carrot mayo, then the asparagus and the pink oyster mushies. To complete place your eggs on top and sprinkle some chilli flakes.
For the carrot mayonnaise: Cut the carrot into strips, add some olive oil, salt, pepper and thyme and roast them in the oven until golden. Then process them until you have a smooth paste.