Mushrooms on Toast

Anything on toast imho, will always spark joy, particularly when it's another damp Tuesday in January. And these buttery, garlicky mushrooms did not disappoint.

This isn't really a recipe, nor is it very original, but it was so delicious I thought I'd share in case it serves to inspire your lockdown lunches.

The secret ingredient is a spread that I found lurking in the back of the fridge, a unique combination of feta cheese and Greek yoghurt (think Philadelphia, Greek style). Philly would work just as well here I think and a generous layer is the only way for it.

In a small frying pan add your chopped mushrooms (I think I did about six) and a generous lump of butter and cook until they start to colour, then add a clove of garlic. These will melt down and turn a lovely goldeny-smushy-brown. Meanwhile make your toast and if you have any lying around, some chopped parsley is a nice addition. Stir the parsley through when the mushrooms are moments away from being ready and make sure your toast is ready to go, with the spread in place. When you can’t control your salivations any longer, add the mushrooms and dig right in!