With a herby vinaigrette
One for the garlic lovers
Roughly chop your mushrooms and mince 2 cloves of garlic (leave 1 whole).
Heat a pan over a high heat and melt your butter, wait until it begins to bubble and add in your chopped mushrooms.
Whilst the mushrooms are cooking toast your sourdough. To toast your sourdough drizzle half of the olive oil over one side of the sourdough slices and then place onto a hot griddle pan. Repeat for the other side. Once both sides are nicely toasted rub the garlic clove over each slice of sourdough.
Just before the mushrooms are almost done. (golden and soft), add in the thyme and garlic and cook for 1-2 minutes. Season to taste.
Top the sourdough with the mushrooms, sprinkle with parsley and drizzle over some pesto (optional). Enjoy!
Recipe inspired by The Last Food Blog.