Meals and Courses

Ingredients
  • 25 g (1 oz) butter
  • 3 tablespoons extra virgin olive oil, plus extra to serve
  • 750 g (1½ lb) mixed mushrooms, such as oyster, shiitake, flat and button, trimmed and sliced
  • 2 garlic cloves, crushed
  • 1 tablespoon chopped thyme
  • grated rind and juice of 1 lemon
  • 2 tablespoons chopped parsley
  • 4 slices of sourdough bread
  • 100 g (3½ oz) mixed salad leaves
  • salt and black pepper
  • fresh Parmesan cheese shavings, to serve
Directions

Melt the butter with the oil in a large frying pan. As soon as the butter stops foaming, add the mushrooms, garlic, thyme, lemon rind and salt and pepper and cook over a medium heat, stirring, for 4–5 minutes until tender. Scatter over the parsley and squeeze over a little lemon juice.

Meanwhile, toast the bread, then arrange it on serving plates.

Top the sourdough toast with an equal quantity of the salad leaves and mushrooms, and drizzle over a little more oil and lemon juice. Scatter with Parmesan shavings and serve immediately.

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