Step 1

Heat the olive oil in a large frying pan over a medium-high heat.

Step 2

Place the chestnut mushrooms (or you can use a mixture of chestnut, oyster, portobello) in the pan in a single layer and cook for around 3 mins without stirring, until undersides of the mushrooms are golden brown.

Step 3

Season with sea salt and black pepper, stir and toss for around 5 mins more until golden brown all over.

Step 4

Lower the heat and add the butter, thyme leaves and garlic. Stir to coat everything in the butter and cook for about 4 mins. Remove with a slotted spoon and pile onto toast.