Mushroom à la Crème

• 15–30 g butter
• 85 g finely chopped onion
• 225 g</

Melt the butter in a heavy saucepan until it foams. Add the chopped onion, cover and sweat on a gentle heat for 5–10 minutes or until quite soft but not coloured; remove the onions to a bowl. Increase the heat and cook the sliced mushrooms, in batches if necessary. Season each batch with salt, freshly ground pepper and a tiny squeeze of lemon juice. Add the onions and chives to the mushrooms in