CREAMY GARLIC MUSHROOMS

This is one of my favourite breakfasts in the whole world. It’s a little naughty with the butter and cream but perfect for every now and then. You can be as adventurous as you like with your mushroom selection here; grab whatever varieties your grocer has on offer. Pine mushrooms are perfect if you can find them. If you’re using enoki or other very delicate mushrooms, add them right at the last minute — they only take seconds to cook. And if you’re foraging for your own, be extra careful to make sure you know what you’re picking!

PREPARATION TIME: 5 MINUTES (PLUS 30 MINUTES STANDING TIME)

COOKING TIME: 10 MINUTES

SERVES: 4

WHAT’S IN IT?

40 g (1½ oz) unsalted butter, plus extra if needed

2 garlic cloves, thinly sliced

4 thyme sprigs, leaves picked

400 g (14 oz) mixed mushrooms, sliced or torn (try varieties like button, wood ear, king brown, enoki, oyster, shiitake, chestnut, shimeji, Swiss brown)

sea salt and freshly ground black pepper

150 ml (5 fl oz) thickened (whipping) cream

½ cup flat-leaf (Italian) parsley leaves, coarsely chopped

zest of ½ lemon

good-quality sourdough bread, thickly sliced and toasted, to serve

PUTTING IT ALL TOGETHER

1.   Heat a large heavy-based frying pan over medium heat. Add the butter and when it begins to sizzle, add the garlic, thyme and mushrooms. Sauté for about 4 minutes or until the mushrooms begin to soften and colour slightly. If the mushrooms soak up all the butter, add a little more. Season with a good pinch of sea salt and freshly ground black pepper, then stir in the cream and most of the parsley.

2.   When the cream has just begun to boil, reduce the heat to low and simmer for 1 minute or until the cream has reduced slightly. Remove the mushrooms from the heat, stir in the lemon zest and the remaining parsley and serve over the toasted sourdough.