Ingredients
- 1/2 bunch flat leaf parsley
- 1 tablespoon chopped capers, rinsed
- 1 clove crushed garlic
- 1/2 small spanish onion, grated
- 1 tablespoon extra virgin olive oil
- 12 medium field mushrooms
- 1 tb olive oil
- 4 slices thick rye
- 60 g reduced-fat fetta cheese
- 2 teaspoons thyme leaves, chopped
Method
Finely chop parsley and place in a bowl. Add capers, garlic and onion. Blend in the olive oil to form a paste. Store in a the fridge.
Heat oven to 200°C (180°C fan- forced). Brush the mushrooms with a little oil and place on an oven tray. Sprinkle with thyme leaves and cook in the oven six minutes or until mushrooms have become tender.
While the mushrooms are roasting, toast the rye. To serve, place three mushrooms on each piece of toast. Top the mushrooms with some crumbled fetta and a smattering of the parsley, capers, garlic and onion mix (salsa verde).
Hints
- Add 3 small anchovies for a more traditional salsa verde.
- If you can't get your hands on deliciously earthy field mushrooms, try flat cap mushrooms as an alternative.