4each of pine and field mushrooms200 gmshiitake mushrooms1lemon, finely grated rind and juice only2cloves of garlic, finely chopped1 tbspthyme leaves60 ml (¼ cup)extra-virgin olive oil 8slices of sourdough, toasted, to serveTo serve:baby rocket leaves and goat’s curd
Preheat oven to 180C. Place mushrooms in a roasting pan, scatter with lemon rind, garlic and thyme, drizzle with olive oil and season generously with sea salt and freshly ground black pepper. Roast mushrooms until tender (about 15 minutes), drizzle with lemon juice.
Serve mushrooms drizzled with the pan juices, and toast, rocket and goat’s curd passed separately.