Course Braai, Culinary Collection, Lunch, Side Dish
Cuisine South African, Vegetarian
fresh thyme leavesfor serving
olive oilfor cooking
salt and pepperto taste
For the bread
Preheat braai onto a medium heat.Cut the baguette lengthwise in half.Toast baguette halves until lightly golden brown on the braai, cut side down. Remove.
For the garlic sauce
Combine butter, garlic, oregano and a good amount of salt and pepper in a small bowl.Mix well.
Spread evenly over the bread.Sprinkle bread with half of the Parmesan.
For the mushrooms
Heat a frying pan on high heat or a cast iron pan on the braai.Add a drizzle of olive oil and cook the mushrooms until tender and golden. Season well.
Spread mushrooms all over the bread and finish with the rest of the parmesan.Return the bread to the braai and close the lid. Cook until the cheese and garlic butter mixture melt into the bread and the outside is crisp.
(If you don’t have a braai with a lid- wrap the garlic mushroom bread in tinfoil.)Serve straight off the braai, sprinkle with thyme leaves and cut into chunky wedges.