Two tablespoonfuls of real butter, one tablespoonful of olive oil, one small, round shallot or onion (finely chopped), 500g of mixed mushrooms (chopped), one clove of garlic (crushed), salt and pepper, two tablespoonfuls of lemon juice, 150ml of double cream, a handful of parsley (chopped), good bread for toasting.
Heat the butter and oil in a large frying-pan. Add the shallot/onion and let it sweat for a minute, adding the mushrooms, garlic, and a pinch of salt. Then let them cook for three minutes or until they are soft, stirring them frequently. Add the lemon juice and stir it in. Pour in the cream, add salt and pepper, and stir in the parsley. Allow the mixture to bubble and thicken for a minute, then pile it onto toast and dive in.