Mushroom Salad

Serves 4

(Jason Lowe)

This is a great way to serve and show off a selection of mushrooms, especially if you have been down to the woods yourself. If you're a bit of a gardener and a forager, then you can make a virtually free starter.

200g or so of wild mushrooms, cleaned, and cut if they are large
2tsp olive oil
A good knob of butter
Salt and freshly ground black pepper
A couple of handfuls of small salad leaves and herbs

For the dressing

1tsp sherry vinegar
4tsp walnut or hazelnut oil
tsp caster sugar

Heat the olive oil in a frying pan and cook the mushrooms for 3-4 minutes on a medium heat – seasoning as you go – until tender. Then add the butter and keep them warm. Whisk all of the ingredients together for the dressing. Arrange the leaves and mushrooms on serving plates and spoon over the dressing.