Maggie Beer's bruschetta with roasted mushrooms deglazed with verjuice, mascarpone and splashed with extra virgin olive oil

Serves 2

• 4 to 6 medium to large open swiss brown mushrooms
• 50g butter
• 4 sprigs thyme
• Sea salt and pepper
• Verjuice
• Extra Virgin Olive Oil
• Freshly chopped flat leaf parsley
• 2 tablespoons mascarpone
  
  Bruschetta of wood fired bread brushed with clarified butter and baked in hot oven in advance.
  
  Method:
  Preheat oven to 210°C . Lay mushrooms on tray, open side up, and dob butter on top. Salt and pepper and add sprigs or thyme to top. Cook for 10 minutes or till cooked right through so any juices are reduced by the heat. Deglaze with verjuice and back in the oven for another 3 minutes. Out of the oven drizzle with extra virgin olive oil.
  
  Serve with the baked mushrooms on the bruschetta, topped with mascarpone and garnished with parsley.