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.