Black garlic and mushrooms together create a concentrated umami bomb that is almost too much in the best possible way. Piled on sourdough toast, this is the kind of breakfast or light dinner that makes you wonder why you ever complicate things.
Serves 2 | Active time: 15 minutes
Ingredients
- 300g mixed mushrooms (cremini, shiitake, oyster), thickly sliced
- tablespoons churn labs Black Garlic Cultured Butter
- thick slices sourdough, toasted
- Fresh thyme leaves
- Flaky salt
Method
- Heat a large skillet over high heat. Add mushrooms in a single layer without oil. Do not move them for 3–4 minutes until deeply golden on one side.
- Flip and brown the other side for 2–3 minutes.
- Reduce heat to medium and add black garlic butter. Stir as it melts and coats the mushrooms, about 1 minute.
- Pile onto toasted sourdough. Finish with thyme leaves and flaky salt.
Notes
The mushrooms must be completely dry before they hit the pan, and the pan must be very hot. Moisture is the enemy of browning.
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