Sage mushrooms on toast with goat's feta

Ingredients

1 tsp	Butter
1 tsp	Olive oil
1 cup	Portobello mushroom, chopped, or other mushrooms of your choice (Main)
1 clove	Garlic, crushed
2 sprigs	Fresh thyme, chopped finely
1 small bunch	Sage leaf (Main)
1 Tbsp	Balsamic vinegar
3 Tbsp	Cream
2 slices	Sourdough bread, toasted, to serve (Main)
1 block	Goat feta, use as much as needed to crumble over toasts (Main)

Directions

1. In a large frying pan, heat the butter and oil on medium-high. Add the mushrooms and cook for a couple of minutes, then add the garlic, thyme, and sage.
2. Add the balsamic and the cream, increase the heat slightly to help the cream reduce. Season well.
3. Once all the liquid is thickened, serve on toast with feta.

More sourdough brunch recipes from Delaney

• Sesame pea toast
• Blistered cherry tomatoes and ricotta on toast