Sauteed Oyster Mushrooms, Goats’ Cheese, Black Garlic and Rocket on Grilled Sourdough - Chef Recipe by Matt Golinski.

Ingredients

300g oyster mushrooms, roughly torn
1 clove garlic, sliced
250g butter
150g goats' cheese
4 slices sourdough bread
4 Tbs olive oil
1 cup rocket leaves
40g black garlic, sliced
2 Tbs balsamic vinegar
Salt and pepper

Method

Heat the butter in a heavy-based frypan and sauté the garlic quickly, then add the mushrooms and fry until softened and lightly coloured. Season well with salt and pepper.

Lightly brush the sourdough with a little of the olive oil and grill on a hot BBQ or grill pan until golden and crunchy.

Spread the goats’ cheese generously onto the sourdough and top with the mushrooms.

Add the rocket leaves and black garlic and dress with the remaining olive oil and balsamic vinegar.

Credits: Matt Golinski

Photo Credits: Matt Golinski