Mushrooms on Sourdough, Spanish Style

½ fresh garlic clove

2 slices crusty bread (fresh or even a few days old), toasted or grilled

1 large ripe tomato, at room temperature

Generous drizzle of good quality extra virgin olive oil

Sea salt and freshly ground black pepper, to taste

½ tsp Pinch Spanish paprika

200 g Swiss Brown mushrooms, halved (1x punnet)

1 tbsp butter

½ lemon, zested and juice

3 sprigs thyme

4 thin slices Jamón Serrano (remove if vegetarian)

Rub the fresh garlic against the grilled sourdough.

Halve the tomato and grate it on a box grater, discarding the skin onto a plate.

Place the grated tomato onto a plate, then add a splash of olive oil and season with salt, pepper and paprika. Stir to combine.

Spoon the ‘tomato sauce’ onto the 2 slices of bread.

On a griddle pan on high heat with a splash of olive oil, grill the mushrooms for 2 minutes each side till marked with grill lines. Then add butter, lemon zest, juice, and thyme and baste the mushrooms with a spoon.

Top bread with thinly sliced Jamón Serrano and mushrooms.

Top tip

Enjoy as is or try it with fried eggs and haloumi. Choose good quality sourdough, like Brasserie Bread, to best compliment the mushrooms and absorb the delicious flavours.

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Mushrooms on Sourdough, Spanish Style