Continuing my affection for herbs from Lesley’s garden (chives, chive flowers, lemon thyme, oregano) and sourdough bread I didn’t bake, here are herby mushrooms on toast. with the handful of beautiful mushrooms from my veg box that makes perfect mushrooms on toast for one.

Slice mushrooms and sauté in pan with salt making sure the mushrooms aren’t crowded in the pan. When they look brown and nearly done, add some garlic and sauté a bit more. When finished, add a scant teaspoon of dijon, some lemon, and finish with bit of dairy or non-dairy butter. If you want, you can add a splash of cream if you have some. Put on toast and top with fresh herbs.