I am completely obsessed with mushrooms on toast. I love everything about it, the meaty flavor of the mushrooms, the sturdy toast, the way the juices sop into the toast and make it soggy. I don't have an exact recipe, I generally just make a sort of mushroom ragout and put it on top of toast - sometimes with a poached egg, sometimes without - but here's my approximation of what I did the last time I made it. It works with most any kind of mushrooms. It's obviously amazing with morels or other wild mushrooms but also perfectly tasty with humble button mushrooms. - fiveandspice

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