The original of this dish is Elizabeth David’s cèpes à la génoise. I have slightly adapted her version to use small field mushrooms or the cultivated kind that have opened into medium-sized caps and so have more flavour. The vine leaves should be thin and tender and large enough to enclose the mushrooms.
Blanch the vine leaves in boiling salted water for 1–2 minutes. Refresh in cold water and spread out on a clean teacloth while you prepare the mushrooms.
Cut the stalks level with the caps. Chop the stalks finely and mix with most of the olive oil, garlic, some salt and pepper, and sufficient breadcrumbs to make a paste.
Divide the mixture between the mushrooms, spreading it over the gill side, and wrap each in a vine leaf. Arrange them in an oven dish and dribble the remaining olive oil on top.
Cover the dish and cook in a slow oven (Mark 3, 160°C, 325°F) for about 30 minutes. Serve hot or cold.
© 1987 Geraldene Holt. All rights reserved.