King Oyster Mushrooms on Toast
While you could also use portabella mushrooms to make a delicious fajita, I’ve found that the king oyster mushroom is a great replacement for chicken or beef in this classic Mexican dish.
Recipe and photo by Louisa of Living Lou
Prep Time: 5 mins. | Cook Time: 15 mins. | Serves: 4
¼ cup + 2 tbsp salted butter, divided
1 garlic clove
1 200g package sliced king oyster mushrooms
1 cup packed arugula
salt and pepper to taste
2. In a extra-large pan, melt remaining ¼ cup butter over medium-high heat. When butter starts to bubble, add mushrooms in a single layer. Cook until golden and lightly browned, 3-5 minutes per side. Remove to a paper towel lined plate.
3. Turn down the heat to medium, and in the same pan you cooked the mushrooms, fry the eggs. Cover after about a minute, and cook until whites are set, another 3-4 minutes.
4. Divide arugula between pieces of toasted bread, top with mushrooms and a fried egg.
5. Sprinkle with salt and pepper and serve immediately.