Mushrooms on Toast
For this you need
- Bread, to make toast
- Balsamic vinegar
The mushrooms have to be fresh, obviously. Dried mushrooms are surprising OK for stews or pies, but will not do here. Tinned mushrooms are not good for anything at all; they need to stay in the tin, preferably still on the supermarket shelf.
There are lots of different sorts of mushrooms, and the bigger flatter ones are best for this. But even bog-standard button mushrooms can be tricked up perfectly well for this purpose.
Heat some olive oil in a frying pan over a high flame. When it is hot add the mushrooms, roughly sliced if they are round or just de-stalked if they are flat. Do not, under any circumstances, let them drown: these babies need to be fried, not boiled. When they are browned on both sides, add a knob of butter, and turn the heat right down. The butter adds flavour, but cannot be got nearly hot enough for the initial frying.
The mushrooms then need to sit over a very low gas for a couple of minutes. Add a little salt, a sprinkling of balsamic vinegar and a squeeze of lemon juice. Fresh lemon is good, but if you do not have one handy, lemon juice from a bottle in the fridge will do.
Serve on toast, which does not need to be buttered, with some chopped coriander on top.
This is good with a slice of ham if you like ham. And no good at all if you do not like mushrooms.
 See page 2 for what to do if this happens