24 mushrooms, peeled
4 oz (100g) butter
salt and pepper
2 cloves of garlic, crushed
juice of ½ lemon
1 tblsp parsley
1 tsp vinegar
1. Heat all ingredients (except mushrooms and watercress) in butter.
2. Simmer gently for 2 minutes.
3. Remove stems from mushrooms, place in oven dish, pour mixture over mushrooms and replace stems.
4. Cook in pre-heated oven at 220°C/425°F/Gas 7 until tender.
5. Serve 6 per person.
6. Garnish with watercress.
Neen Macdonald, Callanish, Lewis