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Mushrooms on toast

This is also perfect for a Sunday night supper when there are few around and you can eat this on your lap, a poached egg on top of it, watching a good old costume drama.

SERVES 2

A good few handfuls of mixed wild mushrooms, roughly chopped

1 tablespoon of olive oil

1 clove of garlic, peeled and finely chopped

A handful of fresh parsley

A pinch of fresh chopped tarragon

A knob of butter

A whisper of single/light cream

Salt and pepper

Slices of soda bread or dark rye, toasted and buttered

First of all, make sure your pan is searing hot. Otherwise, your mushrooms can get soggy and unpleasant and, frankly, a soggy mushroom is a bit grim. Toss in the mushrooms at the same time as the olive oil and the garlic. You should hear an angry hiss. Hurrah!

Keep throwing it all around and when the mushrooms are the burnished shade that appeals to you, toss in the parsley, tarragon and butter. There should be lots of juices in the pan and I suggest you add to them with a trickle of cream. And maybe a splash of white wine? But I suppose it is breakfast. Season to taste and serve on crispy buttered toast with a big cup of tea.