2 tablespoons chopped fresh parsley leaves
1 tablespoon roughly chopped picked thyme leaves
1 clove garlic, finely chopped
finely grated zest of 1 lemon
2 tablespoons olive oil
750g mixed mushrooms, cleaned and cut if large
½ cup vegetable or mushroom stock
¼ - ½ cup cream (double cream is good here)
Combine the parsley, thyme, garlic and lemon zest in a small bowl and set aside.
Heat the oil in a large frying pan over medium heat. Add the butter and allow to sizzle. Add the mushrooms and pan-fry until golden, tossing to coat in the oil and butter.
Increase the heat, add the stock and cream. Bring up to the boil, then reduce heat and simmer until the sauce is syrupy. Season.
Serve mushrooms on toasted MacKenzie High Country Bread and top with the herb mixture.