Mushroom Salad

• 450 g/ 1 lb flat-cap field mushrooms
• 150 ml/ ¼

Preheat a hot grill. Wipe the mushrooms clean with a damp cloth. Remove their stems and peel the caps. (Use the stalks and peelings in a stock or soup.)

Grill the mushrooms, tops down, until water exudes from the surface and fills the depression where the stalk joined the cap. Turn over and grill for a further minute. Remove, pat dry with kitchen paper and put in a glass or china servin