Crispy Oyster Mushroom Toast with Goats Chèvre & Herb Butter

Pretty sure this may just be the sexiest toast that exists…Thick sourdough is pan toasted in herb butter, then schmeared with goats chèvre and topped with the crispiest oyster mushrooms, that are roasted with a generous splashing of olive oil, fresh thyme and garlic.

Save any extra herb butter for later use, storing in an airtight container in the fridge.

Breakfast

Lunch

Quick Sticks

Serves 2

Prep Time 5 Mins

Cook Time 17 Mins

Method

1
Preheat the oven to 200c celsius- place mushrooms and garlic onto a large baking tray. Add the olive oil, thyme and plenty of salt and pepper. Roast for 15 mins until golden and crispy, turning halfway. Set aside.
2
Make the herb butter - place all ingredients into a food processor and blend until smooth.
3
Meanwhile, pan toast the sourdough - melt 3 tablespoons of herb butter in a pan and cook bread on both sides until golden. Remove from the pan.
4
Assemble the toast - smear both slices of bread with goats chèvre, followed by a generous placing of crispy mushrooms. Drizzle with any extra tray roasting juices and decorate with fresh parsley.