Magic Mushrooms. On Toast. 

One of my fondest childhood memories is dodging angry bulls and electric fences while mushroom picking with my dad.  We’d spend hours filling a bucket, then race home to make mushrooms on toast for breakfast. 

A bucket or a bowl of mushrooms. Not the fancy kind.  Chop the bottom off the stork and peel off the skin. If they are small and fiddly just wash them.  Slice.  

A good lump of butter.
2 cups of water
1 tblsp of corn starch.
Salt and pepper.

Add plenty of butter to a hot pan then toss in sliced mushrooms.  Cook until soft.  Add salt and pepper.  Add water and bring to a simmer.  Mix corn starch with a little water until it looks like milk. Pour into pan a little at a time and stir until sauce reaches desired thickness.  Spoon onto buttered toast.  Great for breakfast, lunch or dinner.