Mushrooms with Fried Capers and Thyme

If ever there were three flavours meant to go together, this is them! When you fry capers the flavour really changes from salty to a fragrant one that was made to go with thyme and mushrooms. It’s so easy. These mushrooms were picked late autumn from around the base of our olive trees but you can get good mushrooms from the supermarket.


  • Mushrooms – as many as you can fit in your pan without overcrowding.
  • 1 Tablespoon of capers
  • Sprig or two of thyme
  • Tuscan Downs Extra Virgin Olive Oil
  • Knob of butter (optional)
  • Your favourite bread toasted


Put a good dollop of olive oil (yes thats a technical term! ) into a frypan and heat on a moderate flame until it runs freely around the pan.

Drop in the capers, they will spit and dance around the pan . Cook until crispy and open. Then remove from the pan and set aside.

If you are going to use butter, reduce the heat to low, drop in the butter followed by the mushrooms and half of the thyme. Cook these until the mushrooms have a golden crust. This removes the water in them and really brings out the flavour.

Toast your bread and then drop capers and remaining thyme into mushrooms. Serve right away on your toasted bread. Add some pepper if you like but be careful with salt if you used butter.

I picked these this morning and ate them as I’m writing this recipe. I have to tell you that the flavours are just amazing.

Crunchy toast, beautiful fragrant capers, thyme and mushrooms. Try it and your lips will love you for the rest of your life!