Mushroom + Macadamia Toastie

Vegan | GF option

Take a bite of our iconic mushroom and macadamia toastie, and your taste buds will do a happy dance! We could tell you about how the creamy, nutty, garlicky combo is a match made in heaven, but honestly, you gotta have a taste to know what we mean. The recipe idea sprouted from our obsession with roasted macadamia butter, sourced from a local organic farm near the cagfe. But, even if you can't get your hands on this nutty goodness, you can DIY it by blending roasted macadamias with a pinch of salt. Trust us, you won't miss real butter when those garlicky mushrooms hit your tongue, mingling with the crispy bread and creamy macadamia spread. You'll be left with a salty, crunchy, creamy, and slightly spicy aftertaste that will have you craving it again the next day.

Makes 1 toastie:

2 slices of sourdough or gf bread

4-5 button mushrooms thinly sliced

mixed herbs or Italian herbs 

olive oil

small handful mixed green leaves 

1 tbsp roasted macadamia butter

garlic oil

salt & pepper

chilli flakes - optional

sauerkraut or pickles for side

1. Lightly toast the sourdough and set aside. Preheat sandwich press (if using). Place the greens, macadamia butter, salt, pepper and a drizzle of garlic oil in a bowl and set aside. 

2. Grill the mushrooms: Heat a frypan over medium-high heat. Add the sliced mushrooms, drizzle with olive oil and season with a generous pinch of mixed herbs. Leave to sweat for several minutes, allowing the moisture to release, then toss a few times until the mushrooms are cooked evenly. 

3. Place the hot, cooked mushrooms in the bowl of greens and toss with tongs, the macadamia butter and garlic oil will melt to coat everything

4. Use tongs to spread the mushroom mix onto a piece of sourdough, then put the other piece of sourdough on top pressing down lightly with your hand. Lightly drizzle the top piece of toast with garlic oil, and sprinkle mixed herbs, chilli flakes and salt.

6. Toasting: If using a pan, place the sandwich in the hot pan and press down with spatula to grill on one side for a few minutes until crisp. Flip and repeat for the other side. If using a sandwich press, place in the press and firmly squash down and leave to toast until golden. Cut in half and serve with a side of pickles or sauerkraut. 

Optional:

For a none vegan version add some whipped ricotta or grilled haloumi.