Chef: Roger Fowler
Serves: 2 Time: 10 minutes
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.
Meanwhile toast brioche and keep warm.
Once mushrooms are cooked add enokis (if using), butter, lemon zest, parsley and season well. Cook for a further 1 minute.
Place brioche onto serving plate. Place mushrooms on toast and crumble feta on top.