Whether a fan of supermarket shrooms or an adventurous forager, these mushrooms sautéed in Honest Toil, jazzed up with a good vinegar and herbs, and finished with Greek yoghurt will be your go-to!

Indulge in this rich, tempting breakfast (or snack!) made with sourdough, salty feta, juicy persimmons, and a drizzle of Honest Toil olive oil.