Roasting this entire dish in the oven is such a good idea. The mushroom juice soaks into the toast and it all comes together in a truly magical way. Yet more breakfast inspiration from Gill Meller.
Mushrooms baked on toast with garden herbs, butter & garlic – serves 5
- 5 slices of good country-style bread or sourdough
- 10 large open-cap mushrooms e.g. Portobello
- 50g cold butter
- 5 thyme sprigs
- a small bunch of parsley, leaves finely chopped
- ½ a small bunch of chives, finely chopped
- 5 garlic cloves, skin on and bashed with the flat of a knife
- 2 tbsp extra-virgin olive oil, plus extra to serve
Heat the oven to 190C/375F/Gas 6½.
Arrange the bread on a large baking tray. Put the mushrooms on top; no matter if they hang over the edges.
Slice the butter thinly and put pieces on each mushroom. Scatter over the herbs and garlic. Season generously with salt and pepper and drizzle with oil.
Bake the mushrooms for 15-20 minutes or until the mushrooms are completely soft and the toast is crunchy at the edges.
(Original recipe from Time by Gill Meller, Quadrille, 2018.)
Jono & Jules do food & wine 
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