Devilled Mushrooms on Toast

(serves 2)

• 10ml/2 tsp low-fat spread
• 100 g/4 oz button mushrooms
• 15 ml/1 tbsp water
• 30 ml/2 tbsp snipped chives
• 2 tomatoes, skinned, if liked, and chopped
• 10 ml/2 tsp tomato ketchup (catsup)
• 10 ml/2 tsp Worcestershire sauce
• A few drops of Tabasco sauce
• 2 slices bread

Melt the low-fat spread in a sauce-pan. Add the mushrooms and water and cook, stirring, for 2 minutes. Add half the chives and the remaining ingredients and simmer for about 5 minutes until the mushrooms are cooked and bathed in sauce, stirring occasionally. Boil rapidly for a minute or so, if necessary, to reduce the liquid. Meanwhile, toast the bread and place on warm plates. Spoon the mushrooms on top and sprinkle with the remaining chives.
Serving Suggestions: a fresh peach; coffee or tea.