Creamy mushrooms on toast are the perfect brunch dish, the only stipulation I have is that the bread be very good, preferably of the chewy, sourdough variety so that it can soak up the sauce. We always use potato bread. Otherwise they are perfect stirred into some linguine or parpadelle or piled into a baked potato (not microwaved please).

• First of all, use the best mushrooms you can find, which at the moment is not particularly easy. However, a selection of chestnut and Portobello will do the trick.
• Slice them and fry them in a little oil in a large frying pan. Don’t be tempted to add anymore oil as they will slurp it all up.
• Once they begin to soften and some liquid seeps out, season well with salt and pepper. Continue to fry until crisp and tinged golden-brown in places.
• Then add some chopped thyme and garlic and cook for another minute or so.
• Turn the heat right down and stir in a spoonful or two of crème fraiche along with a squeeze of lemon juice. Add more crème fraiche or lemon juice to taste.
• Spoon onto toast and sprinkle over some finely chopped parsely.

You can serve them as is, or top with sausages or (my favourite) a poached egg.

Tags: mushroom

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