For Sunday brunch or a quick snack, try Mushrooms and Celery on Toast. It is easy to make, inexpensive and filling.
1 oz. butter
2 celery stalks, trimmed and finely chopped
1 small onion, finely chopped
6 oz. mushrooms, wiped clean and sliced z teaspoon salt
½ teaspoon black pepper
1 tablespoon chopped fresh parsley
5 fl. oz. double cream
2 large thick slices of hot buttered toast
In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the chopped celery and onion and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Add the mushrooms and cook for a further 3 minutes, stirring frequently. Stir in the salt, pepper, parsley and cream and cook, stirring occasionally, for 2 to 3 minutes or until the mixture is hot but not boiling.
Remove the pan from the heat. Spoon the mushroom mixture on to the toast slices and serve immediately.