Crafts and Life

INGREDIENTS 

• Extra virgin olive oil, for brushing and drizzling
• 120g mixed mushrooms
• 50g unsalted butter, softened
• 20g grated parmesan
• 1 clove of garlic, crushed
• 1 heaped tsp finely chopped thyme
• Zest of ½ lemon, finely grated
• 2 large slices of sourdough or good-quality, country-style bread

METHOD 

1. Preheat the oven to 220C/200C fan/Gas 7 and brush a 30 x 20 x 5cm roasting tray with olive oil.
2.  Finely chop half of the mushrooms and place in a medium bowl.
3. Add the butter, parmesan, garlic, thyme, lemon zest and some salt and pepper. Mix until well combined and roughly spreadable.
4. Spread equal amounts of the mixture over the bread slices and transfer to the roasting tray.
5. Slice the remaining mushrooms into bite-sized pieces and arrange on top of the mixture. Drizzle with olive oil and season with salt and pepper.
6.  Roast for 15 minutes, or until the mushrooms are tender and the bottom of the bread is crisp and golden. Serve hot.