Mushroom toast

Method

1. Heat a frying pan that will fit all 4 pieces of bread. Add a dash of olive oil. 2. Fry the bread until it’s golden brown. Transfer the bread to a paper towel. 3. Wipe the pan with a cloth or wash it quickly and return the pan to the stove on medium heat. 4. Clean the mushrooms with a paper towel. I prefer not to wet them. It takes longer, but the result will be much better, as the mushrooms absorb water and will stew instead of browning. You can clean them as you are foraging to keep the dirt interaction down. 5. Cut the mushrooms into quarters or halves, depending on their size. 6. Peel and finely dice the shallot. Peel and smash the garlic with the blade of your knife. Remove the stems from the parsley and finely chop. 7. Add a dash of olive oil to the hot frying pan. Add the mushrooms and fry until slightly brown. Add the garlic and diced shallot and fry them for a short time. Turn down the heat, add the cream to the pan, and let the sauce cool for 1 minute or so. The sauce should be medium thick. 8. Add the chopped parsley. Season with salt and black pepper and a little fresh lemon juice and zest. 9. Lay out the 4 slices of toast on a serving dish or individual plates. Distribute the sauce evenly over the toast and grate a little cheese on top.