Mushrooms on Sourdough with Asparagus and Macadamia Butter

Certainly! Here’s a recipe for “Mushrooms on Sourdough with Asparagus and Macadamia Butter”:

Ingredients:

• 4 slices of sourdough bread
• 200g mushrooms (such as button mushrooms or shiitake mushrooms), sliced
• 1 bunch of asparagus, trimmed
• 50g macadamia nuts
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley or chives for garnish (optional)

Instructions:

1. Preheat your oven to 180°C (350°F). Place the macadamia nuts on a baking sheet and roast in the oven for about 8-10 minutes until lightly golden. Remove from the oven and let cool slightly.
2. In a food processor, combine the roasted macadamia nuts and unsalted butter. Blend until smooth and creamy to make the macadamia butter. Set aside.
3. Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
4. Add the sliced mushrooms to the skillet and cook for 4-5 minutes until they start to soften and release their juices. Season with salt and pepper to taste. Remove from the skillet and set aside.
5. In the same skillet, add the trimmed asparagus spears. Cook for 3-4 minutes until they are bright green and tender-crisp. Season with salt and pepper to taste. Remove from the skillet and set aside.
6. Toast the sourdough bread slices until golden brown and crispy.
7. To assemble, spread a generous amount of macadamia butter on each slice of toasted sourdough bread.
8. Top each slice with sautéed mushrooms and cooked asparagus spears.
9. Garnish with fresh parsley or chives, if desired.
10. Serve the “Mushrooms on Sourdough with Asparagus and Macadamia Butter” immediately as a delicious appetizer or light meal.

Enjoy your flavorful and nutritious dish.