Mushrooms on toast

Having left my camera in London, I don't have a pretty picture to go with this post, sorry

Now mushrooms are not really a health food I am afraid...they are in fact a fungus and mold and fungus of any type is not good for the body. But I still love them. And on days that I am feeling homesick, longing for sunny Melbourne brunches down by the Yarra, I make this breakfast, inspired by Riverland one of our favourite Melbourne eateries. As with all things that are not good for you, this is more food for the soul not food for the body.  But once in a while we all need a little pick-me-up. The brioche is an extra special touch, you can get it from good bakers, or Marks & Spencers if you're lucky enough to be near one.



Slow roasted garlic and thyme mushrooms with goats feta on brioche toast
enough for 2

500g of organic mixed mushrooms (chestnut, field, flat, portobello etc)
good glug of extra virgin olive oil
1 tbsp organic butter
a few sprigs of thyme
1 crushed garlic clove
zest of 1/4 of a lemon
1 tsp lemon juice
sea salt and freshly ground black pepper to taste
4 slices brioche bread, lightly toasted
25g of organic goats milk feta

Heat a heavy based fry pan till very hot
Clean mushrooms and cut up thickly, use more than you will need, they will shrink a lot and add to the hot pan. Stir till mushrooms toast a little. Add garlic, thyme, lemon zest, salt, pepper and butter. Stir till cooked, add a little water if they are looking dry. Add lemon juice. Fry till cooked and liquid reduced.
Spoon mushrooms over brioche toast and crumble feta over top.