Mushroom toast

The preparation couldn’t be simpler, and yet the result is elegant enough to serve as a dinner party starter as well as for a special brunch; it’s rich, you bet.

Adapted from Simple Fare Spring/Summer: A Guide to Everyday Cooking and Eating, by Karen Mordechai (R411, Loot.co.za). 3 tablespoons olive oil 2 large, thick slices sourdough bread (about 114g total) 2 cloves garlic, each cut in half 1 tablespoon salted butter 170g beech mushrooms, separated into pieces Leaves from 2 or 3 sprigs thyme, chopped ¼ cup Sancerre (wine) ½ to ¾ cup heavy cream 2 tablespoons crème fraîche sea salt freshly ground black pepper ½ to 1 teaspoon finely grated lemon zest Heat a grill pan over high heat. Use 2 tablespoons of the oil to brush both sides of each slice of bread, then place it in the pan; toast on both sides until golden. Heat the butter and the remaining tablespoon of oil in a medium skillet over medium heat. Add the remaining garlic, the mushrooms and most of the thyme leaves; cook for about 5 minutes. Cut each slice crosswise in half, for 4 servings. Serve right away. Serves 2-4.