This evening by way of a tasty starter, I fried up the pearl oyster mushrooms I’d bought Jo over Christmas and which grew to world-take-overing dimensions in the course of a week or so. They would also make a great light lunch.
Take roughly equal quantities of finely chopped shallots and mushrooms (any variety will do, but bear in mind that the ‘normal’ kind will have a softer texture when fried.)
Fry in a little olive oil and some butter in a hot pan, and after a minute or so add finely chopped garlic. When the onions have softened, add a decent splash of red wine and salt and pepper to taste. Allow the wine to reduce, which won’t take long, and pop the resulting melange onto your toast. A fairly solid brown bread is best.