You know that mood when you can’t quite place what it is you fancy eating but you know the perfect snack is out there?  It usually means I end up opening and closing the fridge a dozen times as if the answer will suddenly appear, tucked forgotten in the corner wrapped in paper.  Inevitably I’ll end up grabbing something that doesn’t really hit the spot and grumble ‘that wasn’t what I wanted at all!’.  The other day though was one of those times when inspiration struck and the solution was perfect;

Mushrooms on toast.

It’s the perfect snack; cheap, simple and quick to make and utterly delicious.

The Means

1. Mushrooms – I usually go for the big flat field mushrooms for this. 
2. Bread – I like sourdough or something wholemeal with loads of seeds.
3. Extra virgin olive oil
4. Butter – just a little
5. Parsley
6. Garlic
7. Lemon – optional

The Method

1. Heat up the oven (about 200°C/ gas mark 6 will do it) and put the mushrooms on a baking tray.
2. Put a wee bit of butter in each mushroom with some garlic (either microplaned or finely chopped).  Drizzle some oil over.
3. Bung in the oven for about 10-15 minutes.  They go nice and dark the smell will be great!
4. Chop up the parsley and mix it with a squeeze of lemon juice.
5. Put your toast on just before the mushrooms are done.
6. Put the cooked mushrooms on the toast, spoon over a bit of parsley and lemon and then scoff the lot.

I know, I know, it’s hardly haute cuisine but it’s damn tasty and really easy.  They’re fantastic as a snack, a light dinner or a side for the barbecue.  They can also be done them as a starter but take it easy with the portions or their won’t be….mushroom for anything else…..no?.....ok, I’ll get my coat.