Ingredients
- 250g button mushrooms, cleaned and halved
- 1 tbsp olive oil
- 30g butter
- 2 cloves garlic, finely chopped
- 1 small handful fresh parsley, chopped
- ½ lemon (zest + juice)
- Salt and black pepper
Whipped Hot Honey Feta:
- 150g feta
- 3 tbsp Greek yoghurt
- 1-2 tsp honey
- Pinch of chilli flakes
- Squeeze of lemon juice
- 2-4 slices sourdough bread
- Optional drizzle olive oil or chilli oil
Method
- Heat a frying pan over a high heat with a drizzle of olive oil. Add the mushrooms and leave untouched for 3-4 minutes to help them caramelise.
- Stir the mushrooms and continue cooking for a further 4-5 minutes until golden brown and any excess moisture has cooked away.
- Reduce the heat slightly and add the butter. Once foaming, stir in the garlic and cook for 30-60 seconds, coating the mushrooms well.
- Remove from the heat and stir through the parsley, lemon zest and a squeeze of lemon juice. Season to taste.
- To make the whipped feta, blend or mash together the feta, yogurt, honey, chilli flakes and lemon juice until smooth and creamy.
- Toast the sourdough, spread generously with the whipped feta, then top with the garlic mushrooms.
- Finish with a drizzle of olive oil, if liked, and serve immediately.
Developed in collaboration with Tyler Butt