4 good sized field mushrooms
about 2 tablespoons olive oil
salt & freshly ground black pepper
15g (1/2 oz) butter
1 shallot, finely chopped
1 garlic clove, finely chopped
100g (4oz) shitake mushrooms, sliced
100g (4oz) oyster mushrooms, sliced
100g (4oz) chestnut mushrooms, sliced
4 tablespoons Mary Berry’s Bearnaise Sauce
1 tablespoon chopped fresh parsley

You will need a shallow ovenproof baking dish, just large enough to hold mushrooms in a single layer.

Pre-heat the oven to 180 degreesC/350 degreesF/gas 4.

Twist the central stalks from the flat mushrooms, slice the stalks and reserve. Wipe the caps with kitchen paper.

Meanwhile, heat the olive oil in a frying-pan. Fry the mushrooms gill-side down for about 5 minutes, turning them over half-way through the cooking time. Place them in the baking dish, season with salt and pepper, then cook in the oven for about 10 mins. Put the plates at the bottom of the oven at the same time to keep warm.

Add the butter to the pan, stir in the shallot and cook over a moderate heat for about 3 minutes or until the shallot begins to soften and colour. Add the garlic and continue cooking for 1 minute. Add the shiitake, oyster and chestnut mushrooms, and the sliced mushroom stalks . Turn down the heat to low, cover and cook gently for about 5 minutes, uncover, add Mary Berry’s Bearnaise Sauce and continue to cook until the mushrooms are tender and the sauce has reduced to a nice coating consistency.

Season with salt and pepper. Remove the pan from the heat. Spoon an equal amount of the mushrooms and sauce over each flat mushroom, sprinkle with parsley and serve with toast.

Serves 4