Lemon & Herb Mushroom Bruschetta
Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins
1 tablespoon olive oil
2 tablespoons unsalted butter
200g Swiss Brown mushrooms, sliced
1 clove garlic, crushed
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon fresh thyme leaves
1 tablespoon parsley leaves
Salt and pepper, to season
Shaved parmesan cheese
A crusty loaf of bread, sliced
Heat olive oil, butter and garlic in a fry pan over medium heat for a minute. Add the mushrooms and sauté for about five minutes.
Add lemon juice, lemon zest and thyme leaves and cook for a further five minutes until liquid begins to evaporate.
Remove from heat and add salt and pepper to taste. Stir through chopped parsley.
Toast a slice of bread. Top with a handful of rocket leaves, add sautéed mushrooms and shaved parmesan cheese.