I found these almost too stunning to eat mushrooms during a recent visit to my local farmers market so, I made a stunning recipe!! 

Whether served as a light lunch, snack or canapé this palate pleasing bruschetta with delicate flavours and complimenting textures is impressive. The combination is versatile so try teaming with kale instead of spinach. Alternatively, move the bread to the side and serve as part of an antipasto with goats or a creamy blue cheese, cured or roasted meats or game birds. Serves 4

12 ripe figs, sliced across into 2-3 rings
6  mushrooms, sliced
2tlb red onion, very finely chopped
1 clove garlic, very finely chopped
2tlb lemon thyme leaves, plus extra to serve
2 big handfuls baby spinach
extra virgin olive oil
agenerous squeeze of lemon juice
4 slices crusty bread, grilled or toasted


Heat a non-stick fry pan and coat with a little olive oil until hot but not smoking. Add the figs flesh side down and cook for a few minutes until brown and caramelised. Turn over and repeat other side. It’s important to cook the figs on high heat for a short time to ensure best flavour and shape. Remove figs from the pan and set aside.

Add a little more olive oil to the pan and add onion and garlic. Stir often and cook for a few minutes or until soft and well coloured. Add the mushrooms and sauté for a few minutes until browned and cooked. Next add spinach and cook until begins to wilt.

Return figs to pan along with the thyme leaves, a generous squeeze of lemon juice and salt to taste. Stir to combine. Brush the bread with a little olive oil. Arrange the slices of bread on four plates. Divide the fig mixture between the four plates and place on the bread. Scatter a few extra thyme leaves to finish. Serve immediately.