Mushrooms browned with olive oil, thyme and garlic served on crispy toasted bread.
½ciabatta stick (or French stick)cut into 6 slices
4ozcremini mushrooms sliced
sea salt and freshly ground pepper
Heat your oven to 400℉ and brush the bread slices with a bit of olive oil.
Place the bread on a baking sheet and let the pieces toast for about 5 minutes or until the top of the bread crisps a bit.
Heat a large skillet to medium high heat and add the olive oil and butter.
When the olive oil and butter have heated add as many mushrooms as you can without crowding the pan. Depending on the size of the pan this will be about half.
Add half the garlic slices and thyme.
Let the mushrooms cook for about 3-4 minutes while turning occasionally. They will be ready when they have crisped and browned a bit on the outside.
While the mushrooms are cooking also pay attention to the garlic - if it has turned a nice golden colour then garlic is done and cooking it any further is risking burning it.
Cook the next batch of mushrooms the same way, but when they are done cooking reduce the heat to low and return all the mushrooms to the skillet to warm them up. Add the lemon juice and stir it through to mix.
Remove the twigs from the thyme from the mushrooms then spoon them over the bread slices. Drizzle the tops of the bruschetta with a bit of the oil left in the pan.