King oyster mushroom sandwich
- 1 king oyster mushroom
- 1 tomato
- 1 crescent roll or other bread roll
- feta cheese
- 1–2 lettuce leaves
- oil, salt and pepper
Make a marinade from the crushed garlic, salt and oil. Cut the mushrooms into slices half a centimetre thick and brush both sides of each slice with the marinade. Fry in a non-stick pan without oil, then set to one side.
Cut the bread roll in half and toast in the same pan you used for the mushrooms.
Dice the tomatoes and sprinkle with the chopped coriander.
Pile the tomatoes onto the toasted roll, top with the lettuce and mushrooms, then sprinkle over the crumbled feta cheese.
Best eaten warm!