1 |
leek, thinly sliced, white part only |
60ml |
extra-virgin olive oil, plus extra for drizzling |
|
sea salt flakes |
2 |
garlic cloves, 1 finely diced, 1 whole |
1/2 |
long red chilli, finely diced |
4 |
large portobello mushrooms, thinly sliced |
1 small handful |
thyme, leaves picked |
20g |
salted butter |
10-12 thick slices |
Ciabatta bread |
|
parmigiano reggiano, thinly shaved, to garnish |