SAUTÉED MIXED MUSHROOMS

Serves 6–8

A great match to steak. Mushrooms come in lots of cultivated varieties and, at certain times of the year, wild, too. This dish benefits from a wide selection of mushrooms, so add whatever you like. I love fresh shiitakes and shimejis as well as oyster mushrooms. Just make sure you brush the mushrooms; don’t wash them in water as it dilutes the flavour.

400 g (14 oz) field mushrooms

400 g (14 oz) Swiss brown mushrooms

60 ml (2 fl oz/ ¼ cup) extra virgin olive oil

40 g (1½ oz) unsalted butter

2 garlic cloves, sliced

sea salt & freshly ground black pepper

freshly squeezed lemon juice, to taste

1 handful flat-leaf (Italian) parsley leaves, chiffonade

Cut the mushrooms into 2.5 mm (¹⁄₁₀ inch) thick slices.

Heat the olive oil and butter in a large heavy-based frying pan over high heat. When the butter starts to foam, increase the heat to high, add the mushrooms and stir to coat. Reduce the heat to medium and cook for 10 minutes.

Add the garlic, season to taste with salt and increase the heat. The mushrooms should start to caramelise. Cook for another 5 minutes.

Remove from the heat and add the lemon juice to taste. Add the parsley, season with pepper and mix well.