Marinated Lentils & Mushrooms on Toast

Directions

1. In a rondeau, heat 1 Tbsp (15 mL) oil over medium-high heat. Add mushrooms and cook for approximately 8 minutes until they begin to brown. Add garlic and thyme and cook for an additional 6 minutes.
2. Deglaze pan with ½ cup (125 mL) sherry vinegar and add lentils and butter. Toss to coat and fully melt the butter. Remove from heat.
3. Fold in remaining oil and vinegar and allow it to sit for 5 minutes.
4. Spread cheese evenly over each slice of toast and top with marinated lentil and mushroom mixture. Garnish with chives and serve warm.