I gently cook shallots, thyme and garlic in olive oil until soft, then add the mushrooms before tur ning up the heat and cooking until browned. I finish with a knob of butter, sea salt, chopped tarragon and a squeeze of fresh lemon juice.

Sauteed wild mushrooms

  • Heat in a pre heated oven (180 degrees C) for 10 minutes. Lovely with a grilled rib eye steak and roast sweet potato wedges.