200gchestnut (brown) mushroomswiped clean then sliced thickly
40gbutterI use salted butter
3clovesof garlic, divided1 left whole the other two minced
4 or 5sprigs ofthyme
1tablespoonfinely chopped flatleaf parsley
¼teaspoonfreshly ground black pepper
4slices ofday old sourdough breadmore if you want
Heat the pan over a high heat. Drop the butter in the pan and once it bubbles up add a handful of the mushrooms and cook for a minute or two. They should brown quite quickly. Move those to one side of the pan then add another handful of mushrooms. Repeat until you have added all the mushrooms.
When the mushrooms are cooking toast up the bread. Drizzle half the olive oil over one side of the bread then place the bread on a hot griddle pan. Repeat for the other side. When the bread is toasted rub one of the garlic cloves all over one side of each slice of bread.
Once the mushrooms are almost done add in the thyme and the garlic, cook for a minute or two. Season the mushrooms with the salt and pepper to your own taste.
Tumble the mushrooms over the toasted bread and top with the parsley. Serve immediately.
Calories are approximate and are based on just the mushrooms!
I recommend using chestnut mushrooms for this but you could use white button mushrooms instead. Please be aware you won't get that lovely brown colour though.
This is really easy to veganize, just switch out the butter for vegan butter.
I don't recommend freezing this.
How much garlic you want to use is up to you, for us 3 fat cloves was enough.