Garlicky mushroom and thyme tartines

Tartine is a posh name for loaded toast, and this one makes an excellent light lunch. A mixture of mushrooms, including wild ones, would be perfect, but large Portobellos or flat caps on their own work nicely.

extra virgin olive oil, for brushing and drizzling

120g mixed mushrooms

50g unsalted butter, softened

20g grated Parmesan cheese

1 garlic clove, crushed

1 heaped tsp finely chopped thyme

finely grated zest of ½ lemon

sea salt and freshly ground black pepper

2 large slices of sourdough or good-quality country-style bread

Makes: 2 large tartines

Takes: 25 minutes

Preheat the oven to 220°C/425°F and brush a 30 x 20 x 5-cm roasting tray with olive oil.

Finely chop half the mushrooms and place in a medium bowl. Add the butter, Parmesan, garlic, thyme, lemon zest and salt and pepper. Mix until well combined and roughly spreadable.

Spread equal amounts of the mixture over the bread slices and transfer to the roasting tray.

Slice the remaining mushrooms into bite-sized pieces and arrange on top of the mushroom mixture. Drizzle with olive oil and season with salt and pepper.

Roast for 15 minutes, or until the mushrooms are tender and the bottom of the bread is crisp and golden. Serve hot.