2 tbsp olive oil
2 tbsp butter
3 garlic cloves, crushed
500g Swiss brown mushroom caps, cut in half
4 sprigs lemon thyme
½ bottle Beerenberg Worcestershire Sauce
½ cup beef stock
Pinch salt and pepper, to taste
Squeeze of lemon juice
Buttered sourdough toast, to serve
Heat the olive oil and butter in a large frying pan. Add the garlic and sauté for a couple of minutes over low heat. Increase the heat and add the mushrooms and thyme, stir occasionally. When golden, add the Worcestershire Sauce and stock and allow to simmer and reduce by half. Remove the pan from the heat and season.
Finish with a squeeze of lemon juice. Serve the mushrooms on buttered toast, eggs are optional.