Another splendid cold starter, for summer. I love the complicated, earthy flavours which this treatment gives to the mushrooms.
For two servings.
- Put everything apart from the mushrooms into a pan, bring to a boil over high heat, then reduce heat and simmer, covered, for 10 minutes.
- Add mushrooms to the pan, trimmed as necessary, and simmer, covered, for a further 10 minutes.
- Remove the mushrooms to a bowl, raise the heat and reduce the liquid in the pan until only about 1/8 pint remains. Pour this over the mushrooms, allow to cool, and then refrigerate. (You can sieve the liquid before you add it to the mushrooms, but frankly I think this is a bit prissy and risks losing flavour.)