Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About


  • 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