Mushrooms on toast with oregano, feta and baharat

Babiche Martens

Ingredients

4	Bay leaves
8	Portobello mushrooms, (or field mushrooms) (Main)
½ cup	White wine
1 Tbsp	Olive oil
2 Tbsp	Fresh oregano, (finely diced)
1 clove	Garlic clove, (crushed)
125 g	Creamy feta
1	Salt & freshly ground pepper, (to season)
8 slices	Ciabatta bread, (toasted)
1 to spread	Butter
½ tsp	Baharat seasoning, (available at gourmet foodstores)

Directions

1. Preheat oven to 200C. Cut the stalks off the mushrooms to create a flat surface.
2. Lay the bay leaves in a baking dish and the mushrooms on top. Pour the wine and the oil over the mushrooms.
3. Combine the oregano, garlic, feta and seasoning then spoon onto each mushroom. Cook for 25 minutes.
4. Serve on toasted and buttered slices of ciabatta with a sprinkle of baharat and extra fresh oregano leaves to garnish.Squid with chorizo, rosemary and preserved lemon