Recently a friend made me a lovley entree of roasted mushrooms atop sourdough bread, topped off with with lovely garlic and goats cheese.
My husband loves mushrooms, and because he's working hard both in the garden and painting the house (without any of my help), today I whipped him up a quick lunch. I tried to replicate the dish we'd eaten, but somehow it wasn't quite as good.
I toasted some thick slices of sourdough under the griller, then topped some big mushrooms with Meredith goat's fetta, drizzling the garlicky/tarragon oil over the top. This went into a hot oven for 15 minutes.