Oyster mushroom chips with creamy goat cheese and broccoli pesto
- 600 g oyster mushrooms, separated into individual leaves
- 1 head of broccoli
- 2 to 3 tablespoons of rice cream
- 100 g plain goat cheese
- 2 cloves of garlic
- oil, salt and pepper
Season the mushroom caps with salt and pepper and fry in oil until crisp. This will take a while, as the liquid in the mushrooms needs to evaporate first. Don’t add any additional liquid as there is sufficient juice in the mushrooms. Once the mushrooms start to turn golden, they need to be turned continuously.
Cut the broccoli into rosettes and chop to the consistency of rice using a hand blender. In a frying pan, sauté the broccoli in a little oil and season with salt and crushed garlic. Add a small amount of liquid and simmer for about 20 minutes. Allow to cool slightly, then add the rice cream and goat cheese and combine using a fork.
Spread the broccoli cream on slices of toast and top with the crispy mushrooms.