Market Lane Mushrooms

Experience Melbourne's market culture as Chef Tony transforms humble mushrooms into a café-worthy breakfast. From early morning market missions to mushroom foraging fails, this episode combines practical tips with plenty of laughs while creating this sophisticated yet simple dish.

Ingredients:

• 500g mixed mushrooms (Swiss brown, button, wild)
• 50g butter
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 bunch Thai basil
• 2 tbsp soy sauce
• 1 tsp native pepper berries (or black pepper)
• 4 thick slices sourdough
• 2 eggs (optional)
• Salt to taste

Instructions:

1. Slice mushrooms thickly
2. Heat butter and oil in large pan
3. Add mushrooms, don't stir for 2-3 minutes
4. Add garlic, basil, soy sauce, pepper
5. Cook another 2-3 minutes
6. Toast sourdough
7. Optional: poach eggs
8. Pile mushrooms on toast
9. Top with extra basil, poached egg if using

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