Mushroom bruschetta. Photo / Grant Allen
This is hardly a recipe.
We grilled some sourdough bread on a ridged grill-plate until well coloured. Martin Bosley got told off for not toasting the slices enough.
The chopped mushrooms were cooked in a wonderfully huge amount of butter, salt and pepper, thyme, then splashed with verjuice.
I got
told off for not sprigging the thyme, I threw the whole stalk in. This does work, though. As the dish cooks, the leaves fall off the sprig and you can remove the stalk later. Maggie confessed she is a "micro manager".
Once finished, the mushrooms were piled on to the bruschetta and fresh goats curd was crumbled over the top with lots of chopped parsley.
