Field Mushroom Gills

• 4 large field mushrooms

Use a sharp paring knife to carefully scrape the gills from the underside of the mushroom cap, making sure they are completely separated from the mushroom flesh: there should be no white flesh attached. Reserve the mushroom flesh for use in the roasted chestnut and mushroom cream recipe on the next page.

Put the gills in an airtight container, covered with a damp cloth, and refrigerate