Instructions: Put 50g butter in a basin and stand it on the aga to melt.

Use this to brush the sheets of fllo.

Cut the sheets of filo pastry in half.

Use some of the melted butter to brush the insides of 6 ramekin or deep muffin dishes.

Butter the sheets of filo and layer them 3 sheets at a time.

Use them to line the ramekins leaving the edges standing up for extra height.

You should have enough filo pastry to line 6 ramekins.

Bake on the floor of the roasting oven for 10 to 15 minutes until crisp and golden brown.

Allow to cool in the ramekins.

Slice the button mushrooms and fry gently in the remaining 50g butter.

When cooked transfer half the mushrooms to a liquidiser or processor. Add the oyster mushrooms to the mushrooms remaining in the pan and cook gently with a lid on for 5 minutes. Season with salt and pepper and add 4 tbsp single cream.

Keep mixture warm.

For the sauce process the button mushrooms in the liquidiser pour into a small saucepan add the remaining cream chopped parsley salt and pepper.

Heat gently.

Remove the filo cups from their moulds and place on a baking sheet fill with the oyster mushroom mixture.

Put the oven shelf on the floor of the roasting oven.

Slide in the baking sheet and warm through for 5 minutes.

Serve with some sauce round the cups.

These make a delicious vegetarian dish. Single cups can also be used as a starter. Try to use different types of mushrooms to add variety in appearance and flavour.

Serves 6 as a starter or 3 as a main course

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