Lemon Mushroom and Mozzarella Toasts with Oregano Oil Drizzle
As Shared from the Kitchen of Once Upon a Plate
Serves 2 (but easy to multiply for more servings)
2 tablespoons olive oil
2 portobello mushrooms
coarse sea salt and freshly ground black pepper
6 white or brown mushrooms, halved
2 slices sourdough bread, grilled (or toasted)
4 1/2 ounce fresh mozzarella, sliced
1 tablespoon fresh lemon juice
oregano oil
1/4 cup (2 fluid ounces) olive oil
1 tablespoon fresh oregano leaves
First make the oregano oil:
Pour oil into a small frying pan over high heat. Add the oregano and cook for 30 seconds or until crispy. Set aside.
Please the plain olive oil in a large non-stick frying pan over medium heat. Add the portobello mushrooms, sprinkle with salt and pepper ~ cook for about 3 minutes on one side. Turn over, add the white or brown mushrooms and cook for addition 3 minutes or so, until golden.
Top the toasts with the mozzarella and mushrooms, generously drizzle the oregano oil and lemon juice over and serve.
Note: Oregano oil is also delicious drizzled over potatoes, chicken, fish, and egg dishes.
Recipe adapted from Donna Hay
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