Baked mushrooms sounds like such a dreary dish, but add nutmeg, lemon and a buttery crumb and you’ll think again. Even known mushroom-haters have enjoyed it. This is great surrounded by fresh salads and roasted roots with fresh tarragon, and you can also make it in small tins as individual portions.

Baked Field Mushrooms with Lemon, Nutmeg and Sourdough Crumb

SERVES 4

• 10 large flat field mushrooms

• 25g butter

• 2 banana shallots, peeled and finely diced

• salt and pepper

• grating from a whole nutmeg

• juice of 1/4 lemon

• 2 slices of stale sourdough bread, blitzed into crumbs

EQUIPMENT

• baking tray

Preheat the oven to 190°C/375°F/Gas 5. Snap the stems out of the mushrooms and dice them up finely, then dice up two of the whole mushrooms. Set aside.

Melt the butter in a pan over a medium heat, then add the diced mushrooms, shallots and a pinch of salt and cook gently for about 10 minutes, or until soft. Add a generous grating of fresh nutmeg, the lemon juice and salt and pepper to taste.

Lay the remaining whole mushrooms in a baking tray that they will all fit flat in, but quite tightly together, and rub oil all over them. Sprinkle with salt and pepper, then cover each mushroom with a layer of the cooked shallots and mushrooms, filling in the gaps with any remaining mix. Sprinkle the breadcrumbs over the top of the mushrooms to cover and bake for 35 minutes until soft and golden.