This dish needs big meaty open mushrooms that are just packed with flavour. Once the ingredients are prepared it takes less than 10 minutes to get it on the table. Again, I’ve used avocado but it is an optional extra. The vital part is to have good bread toasted and ready so you can pile the mushrooms on top and let all the juices soak into the bread. Any freshly chopped herb will finish it nicely.
- Yield: 4 Servings
- 30 g unsalted butter
- 3 tablespoons extra virgin olive oil, plus extra for drizzling
- 500 g large flat-capped mushrooms, thickly sliced
- 1 clove garlic, smashed
- 6 sprigs lemon thyme, leaves stripped
- Sea salt flakes and freshly ground black pepper
- 3 tablespoons verjuice
- 4 thick slices sourdough, multigrain or rye bread
- 1 large ripe avocado, thinly sliced
- ½ cup chopped flat-leaf parsley
- Heat the butter and olive oil in a large frying pan over medium heat. When the butter is foaming, add the mushroom, garlic and thyme leaves and season with salt. Toss for 3–4 minutes or until the mushrooms are tender. Increase the heat to high, then add the verjuice and cook for another minute or until nearly evaporated. Remove from the heat.
- Toast the bread, then top with avocado and divide among 4 plates. Spoon over the mushrooms, then scatter with chopped parsley and season. Drizzle with extra olive oil and serve immediately.