serves
3-4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
3-4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Toast Toppers
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 100 g salted butter, diced
- ½ brown onion, finely chopped
- 200 g button mushrooms, quartered or sliced
- 1 garlic clove, minced
- 500 g pippies, soaked for 1 hour
- 400 g can chopped tomatoes
- pinch sugar
- salt and pepper, to taste
To serve
- thick white buttered toast
- ¼ cup parsley leaves, coarsely chopped
Standing time: 1 hour
Instructions
- Heat the butter in a large heavy-based frying pan over medium-high heat. Add the onion, mushrooms and garlic and stir until golden and tender.
- Add the pippies and stir just until they start to open. Add the tomatoes and simmer for 3 minutes or until slightly thickened and reduced. Season with a pinch of sugar, salt and pepper to taste.
- Serve the pippies on thick buttered toast, scattered with parsley.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Toast Toppers
