Prep Time: 10mins
Cooking Time: 15mins
250grams (8 ounces) softened butter
4 chopped sun-dried tomatoes
1 finely chopped red Chile
Finely chopped Garlic
A few sprigs fresh thyme leaves
Sea salt and freshly ground black pepper
4 large white mushrooms
½ loaf of Sourdough bread
2 tablespoons mustard
1 bunch of watercress (picked and washed)
Preheat the oven to 200 degrees C (400 degrees F).
Mix butter with the sun-dried tomatoes, chili, garlic, and thyme leaves. Season then spoon over each of the mushrooms. Bake for 10 to 15mins (or until soft).
Cut the sourdough into 8 slices and spread with the mustard. Lay the watercress over the mustard and top with the baked mushrooms. Cover with the other half of bread, press down firmly, and cut.