|40g Butter Diced||2 tbsp. Extra Virgin Olive Oil|
|600g Mushrooms||4 Sprigs Thyme, leaves picked & chopped|
|2 garlic Cloves, crushed||½ Bunch Black/Tuscan Kale|
|Juice of ½ Lemon||4 Slices Sourdough|
|200g Meredith Goat Cheese|
Heat oil in a frying pan over medium-high heat, add the butter and swirl around pan. When butter foams, add mushroom, crushed garlic and thyme and season. Cook for 3 minutes, tossing regularly, until mushroom is tender. Add Kale and cook for 1 minute or until wilted. Add lemon juice and toss to coat.
Toast sourdough slices and drizzle with olive oil on one side. Peel a garlic clove, slice in half and brush with cut side of garlic on oiled side.
Spread Goat Cheese on bread (oiled/garlic side) and top with mushroom mixture – season, slice and serve.