CIDER-BRAISED CYGNET MUSHROOMS
- Pre-heat oven 180°C.
- Place mushrooms into a roasting tray and pour over the cider, enough to cover 1 cm of roasting tray. Add thyme, butter, season with salt and pepper to taste. Cover with baking paper and then foil fold to seal. Bake in oven for 30 minutes.
- To serve, place mushrooms on a slice of buttered toast, salt and pepper to taste, garnish with almonds, thyme leaves and drizzle with oil.