Marinated Feta and Mushroom Toast

clock 5 minutes + 5 minutes bowl Serves 4


  • 200g feta
  • 1 red chilli, halved
  • 2 sprigs thyme
  • 1 bay leaf
  • 4 peppercorns
  • extra virgin olive oil
  • 40g butter
  • 500g mushrooms, sliced
  • 1 Tbsp lemon juice
  • artisan loaf (e.g. ciabatta or sourdough), thickly sliced and toasted
  • tomato relish
  • rocket or baby spinach leaves to serve
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  • 1. Break feta into large chunks. Gently place in a sealable jar with chilli, thyme, bay leaf and peppercorns. Pour in enough oil to cover feta completely. Seal jar with a lid. Marinate for a minimum of 1 hour (keeps in fridge for up to two weeks).

  • 2. Melt butter in a large frying pan on high. Sauté mushrooms for 4-5 minutes until golden and tender. Add lemon juice and season to taste.

  • 3. Serve hot mushrooms piled onto toast with crumbled feta and relish. Accompany with rocket or spinach.

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