INGREDIENTS​

• 2 tbs extra virgin olive oil, plus extra to drizzle
• 80g unsalted butter
• 1 garlic clove, bruised
• 500g mixed mushrooms ( use two or three varieties), trimmed, sliced
• 2 thyme sprigs
• Juice of ½ lemon
• 1 x 620g sourdough baguette, cut diagonally into thick slices

WALNUT & GARLIC PESTO​

• 1 bunch flat-leaf parsley, leaves picked
• 2/3 cup (100g) roasted macadamias or walnuts , finely chopped ( I use a blender)
• 2 garlic cloves, crushed
• Finely grated zest & juice of 1 lemon

METHOD​

• 1.
  For pesto, blitz all the ingredients in a food processor until smooth. Season to taste.

• 2.
  Heat oil and butter in a frying pan over high heat. When butter foams, add garlic, mushroom and thyme and cook for 4-5 minutes until mushrooms start to brown and absorb the butter. Add lemon juice. Season and keep warm
  
  
• 3.
  Meanwhile, heat a lightly greased chargrill pan or barbecue to high heat and grill sourdough in batches for 1-2 minutes, turning halfway, until charred. Drizzle with extra oil and season. Spread sourdough with pesto, top with mushroom and scatter with extra walnuts / macadamia. Serve remaining pesto and mushrooms in small bowls alongside