Amanda Laird: Mushrooms on toast with oregano, feta and baharat

Photo / Babiche Martens

Serves 4

8 large portobello or field mushrooms
4 bay leaves
1/2 cup white wine
1 Tbs olive oil
2 Tbs fresh oregano leaves, finely chopped
1 clove garlic, crushed
125 gm creamy feta cheese - I used Bulgarian
Salt and freshly ground black pepper
8 slices ciabatta, toasted
Butter
1/2 tsp baharat spice per person - a sweet and peppery Middle Eastern spice mix available at gourmet food stores

1 Preheat oven to 200C. Cut the stalks off the mushrooms to create a flat surface.

2 Lay the bay leaves in a baking dish and the mushrooms on top. Pour the wine and the oil over the mushrooms.

3 Combine the oregano, garlic, feta and seasoning then spoon onto each mushroom. Cook for 25 minutes.

4 Serve on toasted and buttered slices of ciabatta with a sprinkle of baharat and extra fresh oregano leaves to garnish.Squid with chorizo, rosemary and preserved lemon