Goat Cheese & Mushrooms on Sourdough Toast

Mushrooms on Sourdough


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.


Serves 4.