Field Mushrooms on Toast

Field Mushrooms on toast with thyme & goats fetta


Preparation time: 25 minutes
Cooking time: 6 minutes
Serves: 4


  • Small bunch flat-leaf parsley
  • 1 clove garlic
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 12 medium field mushrooms
  • 2 teaspoons picked thyme leaves (or dried)
  • 4 thick slices sourdough bread
  • Sea salt
  • 60 g Soft goats fetta


  1. Peel & dust field mushrooms. Then roughly chop them, set aside.
  2. Finely slice garlic clove & stir fry in the oil and the butter.
  3. As soon as it becomes fragrant, add in the mushrooms. (Don’t let the butter burn the garlic or it will taste bitter).
  4. Let the mushrooms reduce once their juice comes out, until they go soft.
  5. Add in a decent pinch of sea salt and the thyme & parsley . Turn the gas to low just to keep them warm, and toast your bread.
  6. To serve, spoon the mushrooms on each piece of toast. Top the mushrooms with some soft goat’s feta and a little more roughly chopped parsley.

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