Name: Roast mushrooms on Gruyère toast
Yield: 4
Ingredients: 50 gm butter, coarsely chopped; 2 tbsp extra-virgin olive oil; 1 garlic clove, finely chopped; 3 tsp thyme leaves, plus extra to serve; Finely grated rind and juice of 1 lemon; 400 gm Swiss brown mushrooms, halved; 8 thick slices of rye bread; 350 gm Gruyère, thinly sliced; To serve: oregano

Ingredients

50 gm butter, coarsely chopped

2 tbsp extra-virgin olive oil

1 garlic clove, finely chopped

3 tsp thyme leaves, plus extra to serve

Finely grated rind and juice of 1 lemon

400 gm Swiss brown mushrooms, halved

8 thick slices of rye bread

350 gm Gruyère, thinly sliced

To serve: oregano

Method

Main

1.Preheat oven to 220C. Heat butter, oil, garlic, thyme and lemon rind in a small saucepan over low-medium heat until fragrant (1 minute), season to taste and set aside.

2.Spread mushrooms on an oven tray, drizzle with half the butter mixture, season to taste and roast until tender and browned (15-20 minutes).

3.Meanwhile, preheat grill to high heat. Toast bread for 1-2 minutes, turn, arrange Gruyère on top of bread and grill until bubbling (1-2 minutes).

4.Top Gruyère toast with mushrooms, spoon remaining butter mixture over to taste, scatter with oregano and extra thyme, squeeze lemon juice over to taste and serve.

Styling by Emma Knowles

Styling by Alice Storey

Styling by Geraldine Muñoz