Chef: Roger Fowler
Serves: 2 Time: 10 minutes


  • 2 tbsp olive oil

  • 200-250g mixed mushrooms (button, swiss brown, oyster, enoki), sliced if large

  • 1 clove garlic, crushed (optional)

  • 1 tsp thyme leaves

  • 2 tsp butter

  • 1⁄2 tsp lemon zest (optional)

  • 1⁄2 tbsp flat leaf parsley

  • Sea salt & pepper

  • 60g Persian feta

  • Brioche loaf, sliced


  • 1.

    Heat olive oil in a pan over medium heat. Add mushrooms (except enokis if using). Once mushrooms start to colour add garlic and thyme. Continue to cook for 4-5 minutes.

  • 2.

    Meanwhile toast brioche and keep warm.

  • 3.

    Once mushrooms are cooked add enokis (if using), butter, lemon zest, parsley and season well. Cook for a further 1 minute.

  • 4.

    Place brioche onto serving plate. Place mushrooms on toast and crumble feta on top.

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