Pan Seared Mushrooms with Feta and Chilli
4
Serves
Ingredients
- 80g Ballantyne Spreadable Lighter with Extra Virgin Olive Oil
- 600g mixed mushrooms, sliced
- 2 cloves garlic, finely sliced
- 3 sprigs lemon thyme
- Squeeze lemon juice
- Salt flakes and freshly ground pepper to taste
- 8 slices sourdough or mulitgrain loaf, toasted
- Ballantyne Spreadable Lighter with Extra Virgin Olive Oil, extra for spreading
- 50g rocket leaves
- 80g marinated goat feta, crumbled
- 1-2 red chillies, finely sliced
Pan Seared Mushrooms with Feta and Chilli
Method
Step 1
Heat olive oil spread in a frying pan over medium heat
Step 2
Add mushrooms, garlic and thyme, cooking for 3-4 minutes whilst tossing regularly until mushrooms are tender
Step 3
Squeeze a little lemon juice over the mushrooms and season well
Step 4
To serve, spread a little extra olive oil spread over slices of toast
Step 5
Top with rocket leaves, mushroom mixture, feta and chilli
Step 6
Accompany with a wedge of lemon and serve immediately
