There are some foods you just get into your head, and just cant rest til you make it. Apparently this is one of those, I had some mushrooms left in the fridge, and one slice of non-edge bread, it was destined to happen.
I just slow cooked onions in olive oil for half an hour, added mushrooms cooked another 15 minutes, and then a little garlic, thyme salt and pepper.
I toasted the bread and slightly buttered, just so the toast remained crunchy.
1/2 onion, sliced
1/2 clove garlic
1/4 tsp thyme
buttered multi-grain toast