Garlicky mushroom and thyme tartines

Garlicky mushroom and thyme tartines

By
From
Roasting Tray Magic
Makes
2 large tartines
Cooking time
25 mins
Photographer
Faith Mason

Tartine is a posh name for loaded toast, and this one makes an excellent light lunch. A mixture of mushrooms, including wild ones, would be perfect, but large Portobellos or flat caps on their own work nicely.

Ingredients

Quantity Ingredient
extra virgin olive oil, for brushing and drizzling
120g mixed mushrooms
50g unsalted butter, softened
20g grated parmesan cheese
1 garlic clove, crushed
1 heaped teaspoon finely chopped thyme
1/2 lemon, finely grated zested
sea salt
freshly ground black pepper
2 large slices sourdough or good-quality country-style bread

Method

  1. Preheat the oven to 220°C and brush a 30 x 20 x 5-cm roasting tray with olive oil.
  2. Finely chop half the mushrooms and place in a medium bowl. Add the butter, Parmesan, garlic, thyme, lemon zest and salt and pepper. Mix until well combined and roughly spreadable.
  3. Spread equal amounts of the mixture over the bread slices and transfer to the roasting tray.
  4. Slice the remaining mushrooms into bite-sized pieces and arrange on top of the mushroom mixture. Drizzle with olive oil and season with salt and pepper.
  5. Roast for 15 minutes, or until the mushrooms are tender and the bottom of the bread is crisp and golden. Serve hot.
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