Mushrooms on toast is a great lunch or brunch dish. If wild garlic is out of season you can use sorrel or spinach instead. I like to cook my sourdough on a griddle for that ‘burnt’ bar marked ...

Drizzle with olive oil, season with salt and pepper and place in the oven for 20 minutes. To serve, place the mushrooms on top of the toast and season to taste.

Adapted from “The Basque Book: A Love Letter in Recipes from the Kitchen of Txikito” by Alex Raij, Eder Montero and Rebecca Flint Marx (Ten Speed Press) ...