Ingredients (Serves 2) Mixed mushrooms - oyster, chestnut, shitake - whatever you like (about 250g) 2 tbsp olive oil (plus more for drizzling) 4 small garlic cloves, sliced Tamari / good quality soya sauce Sourdough bread Haverstock White Fresh chives Crispy chilli oil Salt and black pepper to taste Method Heat a generous glug of olive oil in a wide pan over medium-high heat. Add the mushrooms and cook undisturbed for 3–4 minutes until starting to brown, then stir and cook until soft and deeply golden Add the garlic and cook for 30–60 seconds until fragrant. Splash in a little tamari and cook for another minute, letting it reduce and coat the mushrooms. Remove from the heat. Toast the sourdough until golden. Spread generously with Haverstock White. Spoon the garlic mushrooms over the toast. Finish with chopped chives, a drizzle of chilli oil, and a squeeze of lemon juice.
