200g mushrooms, sliced
½ tbsp butter
1 tbsp olive oil
1 clove garlic, minced
½ tsp fresh herbs (rosemary, thyme)
Salt and pepper
2 slices of sourdough bread, toasted
¼ cup goat cheese, softened at room temperature
Fresh, chopped parsley as garnish
Method:
Heat olive oil and butter in a skillet over medium heat.
Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally.
Add garlic and herbs, season with salt and pepper, and cook for another 2–3 minutes.
Toast the bread slices until golden brown and crispy.
Spread the softened goat cheese on each slice of toasted bread.
Top with the sautéed mushrooms, sprinkle with chopped fresh parsley.
Serve immediately.
Source: Australian Mushrooms
18°C