Sautéed Mushroom Toast with Avocado and Feta

200g mixed mushrooms (portobello, chestnut, oyster), roughly chopped

2 thick slices dark rye or sourdough bread

1 ripe avocado

50g feta cheese, crumbled

1 ripe tomato, sliced

3 cloves garlic, minced

1 tbsp butter

1 tbsp olive oil

Fresh thyme or parsley

Salt, pepper and chilli flakes

Splash of soy sauce

Black olives to garnish

Heat the butter and olive oil together in a wide frying pan over high heat. Add the mushrooms in a single layer — don’t stir immediately, let them get colour for 2-3 minutes.

Add the garlic, thyme, a splash of soy sauce and season with salt, pepper and chilli flakes. Toss and cook for a further 2-3 minutes until the mushrooms are golden and any liquid has evaporated.

Toast the bread until it has good colour. Place on the plate.

Halve the avocado, remove the stone, and fan or slice onto the plate alongside the toast.

Pile the sautéed mushrooms high on the toast. Arrange the tomato slices alongside and scatter crumbled feta over the tomato. Add olives to garnish.

Finish with a drizzle of olive oil, a crack of black pepper, and fresh herbs.