Mushrooms on Garlic Toast

Ingredients

(Serves 2)

• Sourdough loaf, a few slices
• 300g mixed mushrooms
• 1 garlic bulb, small
• 10ml olive oil
• 20ml double cream
• Splash Worcester sauce
• 50g butter
• 15ml olive oil
• 8 sprigs, thyme destalked
• ½ lemon juiced

Method

• Preheat oven to 180C.
• Place garlic bulb in tinfoil with the olive oil, cover and place in the oven for 40 minutes.
• Remove from the oven, open up the tinfoil and leave to cool.
• Once cool, squeeze the garlic cloves into a bowl - the texture should be soft and mushy. Smooth with a fork or spoon until a cream-like consistency, then add in the cream and Worcester sauce and mix well.
• Next, chop the mushrooms and fry them in melted butter for four minutes until cooked.
• Add the thyme and season with salt and pepper until the mushrooms are golden. Finish off with the squeeze of lemon juice.
• Finally, toast the bread and whilst hot, spread over the garlic cream and spoon over the mushroom and butter sauce from the bottom of the pan and serve.