Ingredients

Method

• 1 garlic bulb
• 85 ml olive oil
• Sea salt and freshly ground black pepper, to taste
• 3 T fresh thyme chopped
• 2 T chives chopped
• 3 T parsley chopped
• 1 T basil, chopped
• 100 g butter, softened
• 1 red onion, finely chopped
• 150 g exotic mixed mushrooms
• 150 g portobellini mushrooms, halved
• 8 brown mushrooms
• 250 ml cream
• 1/2 lemon, juiced
• 1 baguette, sliced

Method

Ingredients

1. Preheat the oven to 180°C.

2. Slice the top off the garlic bulb and place the bulb on a baking tray. Drizzle with 1 T olive oil, sprinkle with sea salt and 1 T thyme, cover with foil and roast for 30 to 35 minutes, or until slightly golden and soft.

3. Meanwhile, blend the chives, parsley, basil and butter. Chill until needed. Soften the onion in 2 T olive oil for 5 minutes over a low heat, but do not allow to colour. Add the remaining thyme, exotic mixed mushrooms, portobellini mushrooms, the brown mushrooms and another 2 T olive oil. Cook for 5 minutes. Stir in the cream, 4–5 roasted garlic cloves, a squeeze of lemon juice and season to taste. Cook for 10 minutes.

4. Toast the baguette slices in the hot oven for 5 to 10 minutes. Top each slice with herb butter and allow it to melt. Spoon the creamy mushrooms over the hot herb-buttered toast and serve immediately.

Cook’s note: Store mushrooms in brown paper bags in the fridge so they don’t bruise. Clean mushrooms by wiping them gently with a damp cloth, kitchen paper or a pastry brush. Don’t wash them as they will absorb water and steam rather than fry.

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