- 25g unsalted butter
- 3 cloves of garlic, finely chopped
- 3 sprigs of thyme
- 250g mixed autumn mushrooms (such as chanterelle, girolles, Portobello or chestnut), roughly chopped
- Daylesford Foscot cheese – either plain, truffle or chive (or another favourite soft or semi-soft cheese such as Adlestrop)
- 2 slices toasted sourdough
Simple to make and delicious to eat, our Garlic & Thyme Mushrooms on Toast recipe is the perfect warming, speedy supper for autumn evenings.
Mushrooms play an important role with our immune resilience. Aromatic garlic and thyme are rich in antioxidants that are great for your gut and help build resilience; generous amounts bring out the earthy flavours of mushrooms.
We recommend enjoying alongside a steaming bowl of our mushroom & truffle soup.
Place the butter, garlic and sprigs of thyme into a pan over a medium heat and heat until the butter is starting to foam and bubble. When hot, add the mushrooms and toss until evenly coated in the butter. Continue to cook on a high heat until the mushrooms soften and begin to turn golden brown at the edges. Remove the sprigs of thyme and season generously with sea salt and black pepper.
Generously spread the cheese over your toasted sourdough before topping with a pile of delicious mushrooms.