400 gmmixed mushrooms, such as pine, Swiss brown and field mushrooms
150 gmcultured butter (see note), coarsely chopped
2golden shallots, thinly sliced
2garlic cloves, thinly sliced
2lemons, finely grated rind and juice only
½ cupcoarsely chopped flat-leaf parsley
¼ cupcoarsely chopped oregano
To serve:buttered toasted baguette
To serve:lemon wedges
Brush mushrooms clean, halve larger ones and set aside. Heat butter in a large frying pan over medium-high heat until foaming. Add shallot and garlic and cook until soft (4-5 minutes). Add mushrooms and cook, stirring, until just tender (4-5 minutes). Add lemon rind and juice, herbs, season to taste and serve with buttered toasted baguettes and lemon wedges.
Note Cultured butter has lactic acid cultures added to it, imparting a slightly tangy flavour.