Ingredient of the week: Mushrooms
It would be nigh impossible to sing the praises of the field mushroom highly enough; its potential is endless. Bake them whole with thyme, butter and chilli or pan-fry with garlic, parsley and a squeeze of lemon. Sautee and blitz with a large dollop of double cream and stock for a luxurious soup. They are also fabulous for entertaining an unexpected vegetarian guest with something other than a bean burger! A glorious, unctuous curry can be made with field mushrooms and onions, while barbecued there's no question they stand up to any steak. Try them added to an aromatic, spiced pilaf for a comforting, frugal supper.
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