Autumn Mushrooms

Roger Fowler

Cook Time 10 minutes

Servings 2


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


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.


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