Veggie Medley

Who doesn’t love an easy, nourishing breakfast? This hearty brekky medley is packed with flavour and boosted with our nutrient-rich King Oyster mushrooms. It’s a regular on the breakfast request list in our house and also makes a quick and easy dinner option.

Veggie Medley with Red Valley King Oyster mushrooms

Serves: 4-6 ppl, prep time 5 minutes, cooking time 30-35min

Ingredients:

1 medium sweet potato

1 large onion

300g king oyster mushrooms

4 rashers of bacon

1 medium zucchini

½ red capsicum

1–2 poached eggs per person

½ avocado per person

Cayenne pepper, salt & black pepper, to taste

Ghee or oil, for cooking

Chives, for garnish

Instructions:

1. Heat ghee or oil in a medium frying pan over medium heat.

2. Peel and dice the sweet potato into small cubes and add to the pan.

3. Dice the onion and toss in with the sweet potato. Cook until slightly softened.

4. Cube the zucchini and capsicum set aside.

5. Dice the King Oyster mushrooms and add to the pan. Stir occasionally to cook evenly.

6. While the medley is cooking, bring a saucepan of shallow water to a gentle simmer, add white vinegar, and poach the eggs to your liking.

7. Dice the bacon and stir it into the pan. Continue cooking and mixing occasionally.

8. When the bacon starts to brown, toss in the zucchini and red capsicum. Cook until all veggies are tender.

9. Add chives and season with cayenne, salt, and black pepper to taste.

10. Plate the medley and top with poached eggs and sliced avocado. Enjoy warm!

Tip from the team: “Don’t limit yourself to the King Oysters - all of the Red Valley mushroom varieties work in this dish depending on your preferred flavour” - Stef