Wild Garlic Mushrooms

Ingredients (serves 4)

• 800 g (1 3/4 lb) wild mushrooms (if you find the flavour too strong, cup or button mushrooms also taste great).
• 2 onions
• 1 clove garlic
• Generous splash of olive oil
• Salt and freshly milled white pepper
• Chopped rosemary
• Chopped mixed herbs – parsley, chervil and tarragon (dried will do, but fresh herbs taste better!)

Method
 

1. Cut any damaged parts from the mushrooms, scrape the caps and stems if necessary and cut off the stalk ends.
2. Wash in lukewarm water and drain thoroughly, then halve the mushrooms or cut them into thick slices. Cut the onions into wedges. Chop the garlic. Rinse the olives in lukewarm water and drain.
3. Heat the oil on the Rondue and sizzle the onion. Add the mushrooms and grill both sides, then add the olives and garlic and season to taste. Grill for about 10 minutes.
4. Transfer the mushroom mixture to a hot plate and sprinkle with the herbs. Serve with warm crusty bread and mop up the left-over juices from the Rondue!