One of my all-time favourite British, or should I say Anglo-Saxon, dishes is Mushroom on Toast. Ideal for a quick light lunch this is such a pleasant meal. Mushrooms are usually associated with the autumn season, but luckily nowadays we can find all year round abundance of varieties. The most easily accessible for me are the supermarket bought chestnut mushrooms. Something wonderful happens when thrown in a pan. Their nutty, earthy flavour gets even more pronounced after they’re browned and crisped. Lemon juice and fresh herbs makes them sing. Butter, garlic and a toast slice of bread offer the ideal accompaniment and trust me when I say, a part from a glass of white wine, you will not need anything more.

Ingredients

• 1 tablespoon olive oil, divided, plus more for drizzling
• 1 slice country-style bread
• 1 garlic clove
• Kosher salt
• 1 tablespoon unsalted butter
• 500g chestnut mushrooms, coarsely chopped
• 1 medium shallot, finely chopped
• 1 tablespoon dry white wine
• 1 teaspoon chopped thyme
• ½ teaspoon finely grated lemon zest
• Freshly ground black pepper
• 2 teaspoons fresh lemon juice
• 1 tablespoon finely chopped chives
• 1 tablespoon finely chopped parsley

Method

1. Heat 1 tbsp oil in a medium skillet over medium-high. Fry bread until golden, about 2 minutes per side. Transfer bread to a plate; wipe out skillet. Rub garlic clove onto bread, then season with salt. Using a paring knife, poke holes all over bread (so it can soak up all the sauce).
2. Heat butter and 1 Tbsp. oil in same skillet over medium-high. Add mushrooms and shallot and cook, stirring occasionally, until most of the mushrooms are golden brown and slightly crisp, 6–8 minutes. Add wine and lemon juice and cook until evaporated, about 30 seconds. Stir in thyme and lemon zest, then remove from heat; season with salt and pepper.
4. To serve, decorate mushroom mixture on top of the toast and add extra chives and parsley.