Serves: 4 Prep Time: 10mins
Cooking Time: 15mins Ingredients 250grams (8 ounces) softened butter 4 chopped sun-dried tomatoes 1 finely chopped red Chile Finely chopped Garlic A few sprigs fresh thyme leaves Sea salt and freshly ground black pepper 4 large white mushrooms ½ loaf of Sourdough bread 2 tablespoons mustard 1 bunch of watercress (picked and washed) Method Preheat the oven to 200 degrees C (400 degrees F). Mix butter with the sun-dried tomatoes, chili, garlic, and thyme leaves. Season then spoon over each of the mushrooms. Bake for 10 to 15mins (or until soft). Cut the sourdough into 8 slices and spread with the mustard. Lay the watercress over the mustard and top with the baked mushrooms. Cover with the other half of bread, press down firmly, and cut. |