with Dorset Cheese and Thyme
1 loaf of Rye + Sunflower Bread cut into 1/2 inch slices
1 lb trumpet mushrooms, sliced
3 Tbs Olive oil
1/2 tsp of salt
1 Garlic Clove
Ten Sprigs of Thyme
Sea Salt and Cracked Black Pepper
1/2 lb Dorset Cheese
Preheat grill pan or griddle to medium high heat.
In a large bowl, toss the mushrooms with 3 tablespoons of olive oil and 1/2 teaspoon of salt about half of the thyme, so that all the mushrooms are evenly coated.
Place mushrooms on grill pan and let sit for 4-5 minutes to ensure nice grill marks. Flip each mushrooms and repeat the process on the other side for 2-3 minutes. Once all of the mushrooms have good color, remove from the heat and set aside.
Cut cheese into 1/3 inch think slices. Brush each side of your bread slices generously with olive oil and place on grill for 2-3 minutes. Flip the toast. Rub with one garlic clove, halved and top with one slice of cheese. Allow toast to remain on grill for 1 more minute.
Remove toasts from grill and top with trumpet mushrooms. Garnish with additional thyme, sea salt and olive oil, to taste. Enjoy!
Recipe | Karen Mordechai
Photo + Styling | Karen Mordechai