Instructions: Put the butter in a heavy bowl and cream it with a wooden spoon.

Add the garlic crushed with a little salt the finely chopped onion the lemon zest and juice the pepper nutmeg parsley and breadcrumbs.

Form the mixture into a cylinder wrap it and chill it in the refrigerator.

Wash and dry the mushrooms and fry them in the clarified butter over a fairly high heat until half cooked.

Lift them out and put them on one side.

Just before dinner divide the mushrooms among four small fireproof dishes (or put thin a gratin dish) cover with slices of the garlic butter and put under a very hot grill until brow on top.

Serve immediately with some French bread to mop up the juices.

Serves 4

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