Wild mushrooms with Parmesan crust

Serves 4

(Jason Lowe)

This is a nice, simple, tasty dish that you can make with one variety or a selection of wild mushrooms. The Parmesan crust can be made in advance and scattered on all sorts of pasta or vegetable dishes.

400-500g wild mushrooms, cleaned
1-2 cloves of garlic, peeled and crushed
2tbsp olive oil
60g butter
Salt and freshly ground black pepper

For the crust:
40g fresh white breadcrumbs
30g butter
40g freshly grated Parmesan
2tbsp chopped parsley

First make the crust. Melt the butter in a frying pan and brown the crumbs, stirring them so they get an even colour.

Transfer to a bowl and leave to cool, then stir in the Parmesan and parsley and season.

Heat the olive oil and garlic in a frying pan and cook the mushrooms on a medium heat for 3-4 minutes, seasoning them and turning them as they are cooking, adding the butter towards the end of cooking. To serve, spoon the mushrooms on to warmed serving plates and scatter the crust over.