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John Bek

John Bek

Chef and blogger
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Mushrooms and feta on toast recipe

be. Warm Up Recipe Book — Posted 18/06/15

Wake up to the succulent flavours of crumbly feta, fresh greens, and sautéed mushrooms.

Serves: 2


300 g swede, cooked in boiling water until just cooked (cooled and peeled)

5 tablespoons butter

150 g oyster mushrooms

75 g feta cheese

2 cups baby kale leaves

Sea salt and freshly milled black pepper

2 thick slices sourdough bread, toasted

Chilli flakes 


1. Cut the cooked swede into small cubes.

2. Heat a large skillet over medium-high flame. Drop in the butter and swirl until almost melted. Toss in the diced swede and sauté for about 30 seconds before adding the mushrooms. Sauté for about a minute then add the kale, feta and pepper. Taste for salt before you add any more. The feta will already be salty so no need to go crazy.

3. To serve, lay the toast on each plate, tumble over the mushroom and swede mixture and sprinkle with chilli flakes.

This recipe appears in the be. Warm Up recipe book. Download your free copy or view all recipes online. 

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