Creamy Truffle Thyme Mushrooms on Toasted Sourdough
4 pieces of sourdough (or your favourite bread)
500g of mixed mushrooms (I used chestnut, closed cup, enoki, golden enoki, shiitake and oyster)
2 cloves of garlic
A few sprigs of fresh thyme
Salt and pepper
2 tablespoons of coconut milk
Roughly slice or chop all your mushrooms. Heat a glut of olive oil in a pan and add in your mushrooms - you may want to do this in batches as the mushrooms won't brown if you overcrowd them. Peel and finely chop the garlic and add this to the mushrooms, then cook for about 6 minutes until the mushrooms are all cooked.
While the mushrooms cook put the bread into the toaster. Sprinkle the thyme, salt and pepper onto the mushrooms and stir in the coconut milk, then cook for another 2 minutes.
When the toast is ready simply pile the mushrooms on top, pouring over any juice in the pan. Drizzle over truffle oil and a generous amount of black pepper before serving.