Instructions: Twist the central stalks from the flat mushrooms and reserve.

Wipe the caps with kitchen paper while heating the olive oil in a frying pan on the boiling plate.

Fry the mushrooms gill side down for 5 minutes turning them over halfway through the cooking time.

Place them in a baking dish just large enough to hold the mushrooms snugly in one layer season and keep warm.

Add the butter to the pan stir in the shallot and garlic and cook for a few minutes on the boiling plate.

Cover and transfer to the simmering oven for about 10 minutes to soften.

Put on the boiling plate for a minute to drive off any liquid before adding the cream.

Boil to reduce to a thick sauce then add the lemon juice and sliced mushrooms along with the sliced flat mushroom stalks.

Season well and toss the mushrooms in the sauce over the heat for a few minutes. Check seasoning.

Top each flat mushroom with the mushroom sauce sprinkle with parsley and serve at once with a few salad leaves.

This makes a delicious starter but is particularly good served as a supper dish for vegetarians. For this recipe take advantage of some of the wonderful mixtures of mushrooms that some supermarkets are selling in a single pack Or use 450g chestnut mushrooms alone.

Serves 6

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