There's something very homely and comforting about anything on toast and often it can be the quickest dinner to get on the table. But I do always love mushrooms on toast, even just made with the most regular of regular mushrooms - it’s surprisingly satisfying and somehow takes the ‘on toast’ concept to the next level.
So what’s the secret to great mushrooms on toast?
For me, the secret is a hot frying pan with a little garlic, olive oil and of course the mushrooms. Be generous with the quantity (this is dinner after all) - a portion of 200-250g (8oz) per person works for adults. When they are soft, golden and have created some juices, finish them off with a knob of butter and a sprinkling of something green. Make sure you've remembered to get the toast on too.
And how could you take your mushrooms on toast to the next level?
If you wanted to up the decadence here you could throw in a splash of cream at the end ... or a small glug of white wine. Make it your own.
And I think it goes without saying why this is a fantastic mid-week dinner -