Roast mushrooms on Gruyère toast


  • Serves 4 people

  • 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
01   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.
02   Spread mushrooms on an oven tray, drizzle with half the butter mixture, season to taste and roast until tender and browned (15-20 minutes).
03   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).
04   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.
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