• 500g assorted mushrooms: swiss browns, pine, slippery jacks

• 4 sprigs thyme, picked

• 4 shallots, sliced

• 200g Meredith goats’ curd

• 4 thick slices sourdough rye, toasted

• 4 sheets silicon paper, 30cm x 30cm

• string

Garlic butter

• 200 grams unsalted butter, softened

• 1 tbsp each, chervil, parsley, chives, chopped

• 1 tbsp French tarragon, chopped

• 3 cloves garlic, minced

• 1 tbsp lemon juice

• salt and pepper to taste

Place 50g of garlic butter in middle on silicon paper. Arrange mushrooms on top of butter,

sprinkle with thyme and sliced shallots, season. Bring corners of silicon paper together, twist and tie with string. Bake in 180ºC oven for 12 minutes. Serve hot with rye toast and goats’  curd.

Serves 4.