You’ll Need
4 thick slices sourdough bread
250g chestnut mushrooms, sliced
25g butter
1 tbsp extra virgin olive oil
2 cloves garlic, finely sliced
80g Stilton or other blue cheese, crumbled
1 tsp fresh thyme leaves
Sea salt
Freshly cracked black pepper
To Serve
Fresh rocket
Balsamic glaze
Fresh thyme
Optional but Dangerous
Crispy pancetta pieces
Parmesan shavings
Truffle oil
Chopped walnuts
Method
Preheat your air fryer to 190°C.
Add the butter, olive oil, sliced mushrooms, garlic, thyme, salt and black pepper to a foil tray or heatproof dish.
Air fry for 8–10 minutes, stirring halfway through, until the mushrooms are deeply browned and most of their moisture has evaporated.
While the mushrooms cook, lightly toast the sourdough slices in the air fryer for 3–4 minutes, turning once, until crisp around the edges.
Spoon the hot garlic mushrooms generously onto each slice of toasted sourdough.
Scatter the crumbled blue cheese evenly over the mushrooms.
Return the toasts to the air fryer and cook for 2–3 minutes until the cheese has softened and just begins to melt.
Finish with a few fresh thyme leaves and, if using, a light drizzle of balsamic glaze or truffle oil.
Serve immediately with a handful of fresh rocket on the side.