250g tin Yarra Valley Dairy Persian Fetta
1 tablespoon balsamic vinegar
500g mixed field, porcini, shitake, enoki and oyster mushrooms
2 tablespoons flaked almonds, toasted
Drain the oil from the Yarra Valley Dairy Persian Fetta removing the thyme stem and bay leaf. Finely chop the garlic clove and whisk together with the balsamic vinegar and 1 tablespoon of the reserved oil to form a dressing.
Heat 2 teaspoons of the reserved oil in a large frypan, add mushrooms and cook over medium heat for 3 minutes until just softened. Remove from heat and toss with dressing. Arrange on a platter and crumble the Persian Fetta over the mushrooms and top with the flaked almonds.
Tip: Serve as a salad, or over fresh fish, or barbecued meat. Also great on freshly charred sourdough bread for breakfast or a light lunch.