Using kitchen scissors, trim the caps off the mushrooms and discard the stalks.
Using a sharp knife, finely score the cuttlefish, skin-side, in a criss-cross pattern. Slice into
Place the mushroom caps, cuttlefish and verjuice sauce in a small saucepan over medium heat and cook until the cuttlefish is heated through and just beginning to curl. Set aside and keep warm.
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