2 slice rustic sourdough bread, 1 inch thick
3 oz. La Quercia Borsellino Salami, sliced thin
1/2 lb. mixed mushrooms, such cremini, shiitake, and oyster, trimmed and sliced 1/8-inch thick
2 eggs (either fried or poached)
small knob of butter
grated pecorino or parmesan cheese
sea salt and freshly ground black pepper
- In small frying pan on a high heat, fry Borsellino in a little olive oil until crisp and golden, add mushrooms and turn the heat down to medium, add butter and season with salt and pepper.
- When the mushrooms are cooked down, toast bread, spoon mushrooms on toast and top with egg, parsley, grated cheese and a drizzle of olive oil.
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Mushroom Toast With Salami | All Day Breakfast Mantry
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