Mixed mushroom grill

Grilling mushrooms is a sure way to get the best out of their flavours. That’s why we have taken some of autumnal forest floor’s offerings and served them with some meaty lamb and pork chops, two sauces – one fiery, the other cooling – and some griddled herby potato cakes. Here we experiment with Spain’s prized saffron milkcap, whole parasols, juicy ceps, tasty pied de mouton and fluffy puffballs, as part of a texture-filled sharing platter.