Instructions

1. Heat the olive oil in a large pan over medium high heat. Add the butter and mushrooms and cook, stirring only occasionally, until the mushrooms are soft and tender and some are nicely golden brown on the edges. Tip: Don’t be afraid to cook mushrooms over high heat, having them brown brings out their gorgeous flavours, and because they contain a lot of water, high heat helps release the water quickly so the mushrooms can fry instead of boil. Also, avoid stirring too often otherwise they won’t have a chance to brown.
2. Add the Madeira wine or sherry to deglaze the pan then lower temperature to medium low, then add the fresh thyme and garlic. Stir through and cook for about 30 seconds. Stir in the cream, parsley, and season lightly with sea salt flakes and freshly ground black pepper. Cook until the liquid has been reduced, about 6-8 minutes. At the end of cooking, taste and add more salt or pepper if needed.
3. While mushrooms are cooking, grill or toast the sourdough slices. Arrange toast on a serving board or on plates then top each with a generous helping of the garlic mushrooms.
4. Finally, garnish with fresh herbs and serve immediately.
5. Tip: This meal is also delicious served with freshly grated parmesan, but, be mindful when serving to vegetarians as most parmesan cheese is made with animal rennet so make sure to find a vegetarian friendly cheese!