Wash your mushrooms and slice into thin pieces.
In a frying pan, heat the oil and crush in the garlic clove. Sauté until fragrant, then add in all of your mushrooms.
Cook the over a medium heat, until nice and golden and the water has cooked out. You may need to increase the heat when they're nearly cooked.
Stir in the coconut yoghurt and add a splash of milk. Allow this to cook and thicken to create a deliciously creamy sauce. Season with salt and pepper.
Pop your bread into the toaster.
Top your toast with he mushroom mixture and add a little extra black pepper and drizzle of olive oil if desired. Tuck in and enjoy!