Sage mushrooms on toast with goat's feta
|1 tsp||Olive oil|
|1 cup||Portobello mushroom, chopped, or other mushrooms of your choice|
|1 clove||Garlic, crushed|
|2 sprigs||Fresh thyme, chopped finely|
|1 small bunch||Sage leaf|
|1 Tbsp||Balsamic vinegar|
|2 slices||Sourdough bread, toasted, to serve|
|1 block||Goat feta, use as much as needed to crumble over toasts|
- In a large frying pan, heat the butter and oil on medium-high. Add the mushrooms and cook for a couple of minutes, then add the garlic, thyme, and sage.
- Add the balsamic and the cream, increase the heat slightly to help the cream reduce. Season well.
- Once all the liquid is thickened, serve on toast with feta.
More sourdough brunch recipes from Delaney