Deborah Ryan’s Mushrooms on Toast

This is a simple dish to make, especially at times when assignments have drained you of any remaining brain power.

It doesn’t involve you spending the evening cooking. It’ll take around ten minutes and it still feels like you’re making some form of a meal. This is also something nice to make on the weekend, in between study sessions. Or procrastinating sessions.

If mushrooms are not cooked properly, they can be slimy and soggy. By not crowding them in the pan and seasoning at the end, they keep their tender texture and pack a lot of flavour.

You can change up the flavours; use different herbs and spices, add some garlic or chilli.

Top with a poached or fried egg to really go all out. Yes, student cooking can really be that exciting. This is also a really cheap dish for those occasions when you have reached the end of your pay packet four days into the month.

Heat a frying pan on medium-high heat. Add the butter and when it’s foaming, add the mushrooms.

Give them a stir to spread them out, otherwise they won’t brown properly.

Cook for 6-7 minutes, depending on the size, stirring once or twice. Season with salt and pepper at the end.

Meanwhile, toast the bread. Once the mushrooms are golden brown and tender, stir in the parsley, if using and pile on top of the bread. Drizzle with some olive oil, if you have it and serve.