Otherwise ordinary mushrooms turbocharged with an admix of garlic and porcini.
675 g field mushrooms, thinly sliced
5 tb olive oil
3 cloves garlic, peeled and sliced
salt and pepper
2 tb basil/parsley, chopped
juice of 1 lemon
Heat 4 tb oil until hot, add fresh mushrooms and sautee for c 15 mins until dark and soft, set aside. Heat remaining oil and fry garlic and porcini until garlic begins to colour. Add porcini water, reduce, add cooked mushroom, season. Add herbs and lemon juice to taste (carefully).
?try shallots with garlic
?add red wine with porcini water
Creamy variation: before herbs and lemon juice, add 100 ml white wine, cook until evapourated, pour in 150 ml double cream, finish cooking as before.
Source: The River Cookbook
