Mushrooms on Toast

My latest favourite breakfast is Mushrooms on Toast. I use the big field mushrooms or Swiss Browns. I fry the slices gently in oil and butter (not crowded as per Julia Child's instruction), so that each side colours and caramelises. When almost cooked I add the finely chopped garlic, after a few minutes a good splosh of sherry. Turn the heat off and let it subside gently.

Then I add freshly chopped parsley and the best ingredient - soft goats cheese. This lifts it to a whole new level.

Left overs are good for the next day

On my favourite spelt sour dough toast

It is also very healthy.