Mousserons en Persillade

• 400 g/14 oz mousserons (Saint George’s mushrooms) or oyster mushrooms
• 50 g<

Remove and discard the mousseron stalks and wash the caps in several changes of cold water. (This is not necessary if you are using cultivated mushrooms.) Heat half the butter in a frying pan, put in the mushrooms and cook gently to evaporate the moisture. Drain the mushrooms, return them to the same pan and cook lightly once again in the remaining butter so that the flavour develops fully. Sea