MUSHROOMS À LA GRECQUE WITH CHARRED SOURDOUGH

This is a fantastic side dish, stand-alone meal or even a breakfast dish with some fried eggs. Mushrooms have natural umami and therefore give off a lovely meatiness when cooked well and the acidity from the lemon brings out more flavour.

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Instructions

1.	Heat the oven to 165°C.
2.	Remove the stalks from the portobellos and if any mushrooms are larger than your palm cut them in half.
3.	Place into a deep roasting tray.
4.	De-stalk the button mushrooms, slice 5mm thick and add to the roasting tray.
5.	De-stalk the shiitakes, cut in half and add to the rest of the mushrooms.
6.	Mix the lemon juice, zest, oil, garlic, thyme and 3 liberal pinches of salt and add to the mushrooms. Mix well.
7.	Cover the roasting tray with foil and cook in the oven for 30-35 minutes. They are ready when they are soft to touch. The mushrooms will have released a lot of their juice; this juice mixed with the lemon juice and olive oil is where the magic happens.
8.	To finish, toast the sourdough preferably on a grill, liberally coating the bread with olive oil before grilling.
9.	Place the cooked mushrooms, juice and all, into a large serving dish.
10.	Pick the needle mushrooms apart and use to garnish the cooked mushrooms.
11.	Finish with the picked parsley leaves.