Decadent mushrooms on toast

Herbaceous, creamy, and slightly lemony, just as I like them.

Mushrooms on toast is a dish of such seeming simplicity. The mushrooms are slowly grilled in a little butter and garlic until they start to release their juices. Some parsley, chives and little cream are thrown in, then the whole thing is spooned over toast which absorbs all the magnificent sauce. 

A nice breakfast, yes, however, it’s a dish that can be enjoyed anytime, even as a light dinner. Pop a poached egg on top if you’d like it to be a little more substantial. 

Ingredients:

• 3 tbsp butter or olive oil

• 400g button mushrooms, roughly chopped

• 1 garlic clove, roughly chopped

• ½ cup cream

• 1 tbsp finely chopped chives

• 1 tbsp finely chopped parsley

• 2 tbsp lemon juice

• 2 slices of sourdough bread

Method:

Warm the butter over low-medium heat in a large frying pan. Add the mushrooms and garlic, and saute until they start to release their juices, about 4-5 minutes. Stir in the cream, chopped herbs and lemon juice, and season with sea salt and freshly cracked pepper.

Continue to cook over low heat for a further 2-3 minutes.

Meanwhile, pop your toast in the toaster.

To serve, pile the mushrooms on top of the toast and sprinkle with some parmesan and additional herbs if you like.

Serves 2