The perfect starter for any occasion.
Yield: Serves: 4
- 8 evenly-sized large field mushrooms (each about 10cm in diameter), wiped clean
- The leaves from 2 sprigs of thyme, chopped
- 3 garlic cloves, 2 finely chopped, 1 left whole
- 4 tablespoon extra virgin olive oil, plus extra to serve
- 2 tablespoon freshly squeezed lemon juice
- 15g/1 tablespoon butter
- 500g/1.1lbs spinach washed and large stalks removed
- Salt and freshly ground black pepper
- 150g/5.2oz blue cheese, thinly sliced
- 4 x 1cm thick slices rustic white bread
- Preheat the oven to Gas Mark 6, 200ºC (400ºF). Place the mushrooms in a shallow roasting tin and sprinkle with the thyme, garlic, olive oil and lemon juice. Roast for 10 minutes.
- Meanwhile, heat the butter in a large pan, add the spinach and stir-fry it over a high heat until it wilts down into the bottom of the pan. Tip into a colander and press out the excess liquid. Season to taste with salt and pepper.
- Remove the mushrooms from the oven and top with the spinach and sliced cheese. Return to the oven for 3-4 minutes, until the cheese has just melted.
- Meanwhile, toast the bread until golden. Rub each slice with the whole garlic clove and drizzle with a little olive oil.
- Place each slice of toast into the centre of a warmed plate and place 2 of the mushrooms on top. Spoon over the juices from the roasting tin, and serve.