Mushroom and thyme tartines recipe
Tartines, open toasted sandwiches, make an excellent light lunch. This one is topped with wild mushrooms.
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Ingredients
- 4 tbsp extra virgin olive oil, for brushing and drizzling
- 120 g mixed mushrooms
- 50 g unsalted butter, softened
- 20 g grated parmesan cheese
- 1 garlic clove, crushed
- 1 1/2 tsp finely chopped thyme
- 1/2 lemon zest, finely grated
- 1 pinch sea salt and freshly ground black pepper
- 2 large slices of sourdough or good quality country-style bread
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