RecipeMuncher

This is a fast, simple recipe, which proves that with good quality ingredients little fussing is required*. I picked up a load of mushrooms on a recent trip to Borough Market. There were loads of types, and I don’t know most but they included ceps, autumn chanterelles, horn of plenty and oysters. They cost a forearm and an ankle (really must sign up to that foraging course next year…) and were supposed to be served for breakfast the next day. But a late night and a hangover made a (...)