4 ounces oyster or other mushrooms
extra virgin olive oil
1 garlic clove – 1 peeled and finely chopped
1 sprigs fresh thyme, leaves picked
1 sprigs fresh parsley, leaves picked
1 tsp. summer savory, leaves plucked – optional
fresh ground black pepper
1/2 dried red chili, crumbled
1 small pat butter
1 to 2 oz. herbed chevre
2 small slices bread such as sourdough
- Trim stems from mushrooms and save for soup stock. Chop mushroom caps. Put a large heavy frying pan, big enough to hold all the mushrooms in one layer, over heat and add about 1 tbsp. olive oil. When hot, add all mushrooms to the pan and give it a shake to toss the mushrooms in the oil.
- Add the chopped garlic and fresh herbs and stir again. Add a pinch of salt and pepper and the crumbled chili, add to the pan and sauté gently for a few minutes. If the mixture becomes dry, pour in a little more oil.
- Once the mushrooms have started to turn a golden color, after about 3-4 minutes, add the butter and a nice squeeze of lemon juice (not too much) and toss again. To finish this off and make it into a creamy sauce, spoon 2-3 tablespoons of water into the pan. Simmer for a little longer, until you have a nice simple sauce that just loosely coats the mushrooms.
- Toast the bread and place each slice on a serving plate, top with a healthy dab of chevre and pile the mushrooms and pan juices on top.
adapted from Jamie’s Oliver’s “Jamie at Home.”