Portobello mushroom & thyme butter

Portobello mushroom & thyme butter

By
From
Melts
Makes
2
Prep
10 mins
Cooking time
25 mins
Photographer
Jaqui Melville

Roast up these meaty mushrooms for this delicious melt. For a vegan option replace the butter and taleggio with olive oil and a handful of spinach. Season well and it’s just as delicious.

Ingredients

Quantity Ingredient
250g portobello mushrooms, cut into 5 mm thick slices
1 onion, sliced
1/2 tablespoon thyme leaves
2 tablespoons olive oil
4 slices sourdough bread
100g taleggio, sliced
salt
freshly ground black pepper

Thyme butter

Quantity Ingredient
1/2 tablespoon thyme leaves
1/2 garlic clove, grated
2 tablespoons butter, at room temperature

Method

  1. Heat the oven to 200ºC.
  2. Scatter the mushrooms and onion into a baking tray, then sprinkle over the thyme leaves and drizzle with the olive oil. Season and roast in the oven for 20 minutes.
  3. Meanwhile, make the thyme butter by mixing all the ingredients together in a small bowl.
  4. Spread the thyme butter on one side of all the slices of bread, then lay them butter-side down. Divide the mushrooms and onions between 2 slices of the bread, top with the taleggio and season. Close the sandwiches with the other slices of bread, butter side facing out.
  5. Heat a frying pan over a medium heat and cook the sandwiches for 2–3 minutes on each side. Alternatively, cook them in a toasted sandwich maker or panini press. The bread should be toasted and golden, and the taleggio melted.

Best bread

  • sourdough
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