|Mushrooms with coriander on toast|
- Slice and dice many and varied fresh mushrooms. Tonight I only have buttons at my disposal but that wont stop me being creative.
- Remove the leaves from the coriander for decoration later... chop finely the the stems and leaves of coriander and/or any other fresh herbs you have to hand. Jamie suggests that mushrooms go wonderfully with rosemary, which is also very simple to grow and will always be on hand once you have it established in the garden.
- Heat (medium flame) in a frying pan, a large slosh of olive oil and a knob of butter. Quickly toss the mushies and herbs until softened and then add to taste: soy, salt, cracked black pepper, balsamic vinegar. This serves a double purpose of both creating flavour and a thin tasty sauce.
- Serve with home made multi grain seed bread and lashings of home made butter.