INGREDIENTS
2 thick slices sourdough
300g mixed mushrooms, sliced
2 tbsp Lard Ass Black Garlic Butter
1 tbsp olive oil
Sea salt
Cracked black pepper
A few thyme leaves (optional)
METHOD
Toast the sourdough until golden and crisp.
Heat the olive oil in a frying pan over medium-high heat.
Add the mushrooms and cook for 5-7 minutes until browned and caramelised.
Stir through the Lard Ass Black Garlic Butter and thyme, allowing it to melt and coat the mushrooms.
Season with sea salt and cracked black pepper.
Pile the mushrooms onto the toasted sourdough.
Finish with an extra slice of Lard Ass Black Garlic Butter on top and let it melt through the warm mushrooms.
Serve immediately.
BUTTER TIP
Why cook the mushrooms in oil first?
Mushrooms release a lot of moisture before they begin to brown. Starting with a little oil helps them caramelise properly. Once the mushrooms have done their thing, the butter joins the party. Adding Black Garlic Butter towards the end helps preserve its flavour and aroma, so more of it ends up coating the mushrooms and less of it gets cooked away.
