The best brunch I’ve ever had

I wasn’t going to put this up, but it rather snuck up on me. It couldn’t be easier, tastier, or make the house smell any better.

Slice some good mushrooms fairly thickly. Melt a knob of butter in a pan (not too hot) with a smashed up clove of garlic. When the butter’s all melted and the garlic’s just turning light brown, take the garlic out, whack up the heat and add the mushrooms. Toast some ciabatta or thick white bread. The mushrooms will take about 5 mins, and I griddled some courgette strips in a splash of olive oil while they were on. Top the bread with the crispy garlic butter mushrooms and their juice, and eat with the courgettes. I partnered it with a rather fine elderflower cordial (don’t know what year) which I must say went very well.