1. Large frying pan on a medium-high heat | Toaster or grill Slice the mushrooms | Peel and mince the garlic | Trim the roots and ends from the spring onions and finely slice Put the olive oil in the pan | Add the mushrooms and cook for 10 minutes| Add the garlic and three-quarters of the spring onions (saving some of the green ends for garnish) | Cook for a further 3 minutes Put the bread in the toaster or under the grill Add the dairy-free butter to the pan of mushrooms and stir it through until it melts | Pour the soy cream into the pan and stir it into the mushrooms| Take the pan off the heat | Season to taste with salt and pepper Roughly chop the parsley and stir most of it through the mushrooms| Take the toast out of the toaster or grill and spread it with dairy-free butter| Divide the mushroom mixture equally between the toasts | Sprinkle over the remaining spring onions and parsley | Grind over a little black pepper and serve immediately