Toast really doesn’t get much posher than a tartine – and this piled high one makes an excellent light bite. A mixture of mushrooms, including wild ones, would be perfect, but large Portobellos or flat caps on their own work nicely.
• 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
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.
3 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 mushroom 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.
Recipe provided by Sue Quinn, extracted from Roasting Tray Magic © Quadrille Publishing