Mushroom Medley

The great thing about cooking a mushroom medley is that you can use any mixture of mushrooms that you like, so when there is a special offer on the more exotic varieties you can snap them up with confidence. Here's what to do with them.

For 4 servings assemble:

• 1.2k of mixed mushrooms (that's about two and a half pounds)
• 2tbs peanut oil
• 2 crushed cloves of garlic
• 1 finely chopped onion (or 4 shallots)
• 2tsp salt
• freshly ground black pepper
• 100g chopped butter
• 1tbs white wine
• 4 rounds of pana de casa or similar, toasted

Roughly chop the mushrooms. If you are using button mushrooms, leave them whole.

Heat the oil in a thick skillet or large wok. Stir fry the onions and garlic quickly, making sure that the garlic doesn't burn. Add the mushrooms in batches. The first batch will appear to absorb all the oil. Don't add more, just keep cooking the mushrooms until they release their juices back into the pan.

Continue in this way until you have all the mushrooms cooked, then tip all back into the wok and stir in the salt and the butter. Stir fry until the butter has coated the mushrooms, add freshly ground black pepper to taste and serve on the toasted rounds of Italian bread.

This is a great light lunch served with a nicely dressed green salad. If you have a strict vegetarian in the house, you can use 2 tablespoons of extra virgin olive oil in place of the butter.

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