By Richard Corrigan
You can also prepare portobello mushrooms or cultivated large open-cap mushrooms in the same way.
Preheat the oven to 220°C/gas mark 7.
Peel the mushroom caps and trim the stalks. Arrange the caps, gill side up, in an oiled roasting tin. Give each mushroom a generous sprinkling of coarse salt and pepper, a few slices of garlic and a sprig of marjoram. Finish with a sprinkli