Wipe the mushrooms clean and slice them quite thickly, you still want them to have some body once cooked. Melt a teaspoon of butter in a wide frying pan over a medium heat. Season the mushrooms with salt and pepper and cook for five minutes till the mushroom slices start to turn golden at the edges.

Remove the stems from the wild garlic and roughly chop the leaves. Add the chopped leaves to the pan and stir well to combine. The leaves will wilt once they hit the heat. Sauté for a minute or so before squeezing the lemon juice over. Remove from the heat and taste. You may need to add a little more salt or black pepper.

Meanwhile, toast the bread and butter it on one side. Cut each piece in half and place on a plate. Pile the sauteed mushroom and wild garlic on top and serve right away.