with roasted garlic, Swiss Brown and Pine Mushrooms on Grilled Sourdough Bread and Lemon Sage Butter.

200g Swiss brown mushrooms
200g pine mushrooms
½ bunch fresh sage leaves
1 garlic bulb, cracked into individual cloves, skin on
Salt and cracked pepper for seasoning
1 fresh sourdough loaf
1 lemon sage butter log
(refer to recipe on previous page)


Preheat oven to 200C.

1. In an oven roasting tray place the Swiss brown and pine mushrooms evenly in one layer. Season well.
2. Scatter picked sage leaves and individual garlic cloves over the mushrooms.

3. Slice the lemon sage butter log into 2cm width discs. Place the butter discs randomly over mushrooms, sage and garlic cloves. As a healthy option only use half of the lemon sage butter log.

4. Bake until mushrooms have softened and turned golden in colour – approximately 15-20 minutes.

To Serve

Grill thick slices of fresh sourdough bread and top with generous amounts of roasted mushrooms and melted lemon sage butter spooned from the oven tray. Garnish with roasted garlic and sage leaves.

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