A classy and delicious breakfast or brunch.
To serve this you will need a good sour-dough or rye bread to toast and some soft goat’s cheese (mine had an ash rind). Halve or slice more mushrooms than you think you need (they shrink). Heat some olive oil and butter in a large fry pan. Add the mushrooms and cook for a few minutes. Add a few sprigs of fresh thyme and season with salt and pepper. Cover the pan and continue to cook until the mushrooms are soft. Meanwhile toast the bread and spread with some goat’s cheese. Spoon the mushrooms over the top and serve immediately. For a more complete meal serve this on a bed of vinaigrette-dressed salad.
michelle picker cooks 