RED WINE MUSHROOM RAGOUT

Serves 2

1/3 stick (40g) butter

1/8 cup (30ml) extra virgin olive oil

4 cloves garlic, minced

2 scallions (spring onion), finely sliced

4.5 oz (175g) small white mushrooms

4.5 oz (175g) brown mushrooms

1 tsp fresh thyme leaves

1/4 tsp sea salt

freshly ground black pepper

1/2 cup (175ml) red wine

Heat butter and oil in medium saucepan on medium heat. Add garlic, scallions, mushrooms, and thyme to pan; season with salt and pepper. Cover saucepan and cook for 10 minutes, without stirring.

Remove lid, increase heat to high and add wine. Bring to boil, then reduce heat and simmer for a further 10 minutes, until mushrooms are tender.

Serve over buttered toast or orzo.

MUSHROOM, FETA, & THYME PIZZA

Makes 1

1 pre-made pizza crust

2 tbsp extra virgin olive oil

2 cloves garlic, minced

3 1/2 oz (100 g) small portabella mushrooms, sliced

3 1/2 oz (100g) feta cheese, crumbled

Few sprigs fresh thyme

Sea Salt

Fresh ground black pepper

Preheat oven to 400F (200C).

Combine oil and garlic, and use a little to brush pizza crust.

Scatter mushrooms, cheese, and thyme over crust. Season with salt and pepper.

Place directly on rack and bake for 10 to 15 minutes, or until crust is golden brown.