DELICIOUS ON TOAST, SWIRLED THROUGH PASTA OR AS A STARTER
Preheat the oven to 200ºC/Fan 180ºC/400ºF/Gas Mark 6.
Blend the parsley with the garlic and the butter in a food processor. Grate in the zest of the lemon and season well with salt and pepper. Whizz to mix thoroughly. Chill.
Quarter your mushrooms. Place the mushrooms on a preheated roasting tray with a pinch of salt, arranging in a single layer. Roast for 10 minutes.
Once the mushrooms are tender and a little shrivelled, swirl in 2-3 tbsp of the garlic butter. Return to the oven for a minute or two, until the butter is melted. Season with salt and pepper, if needed, then serve warm.
* 30g (1oz) flat leaf parsley
* 2 garlic cloves, peeled
* 100g (3 oz) butter
* 1 lemon
* 800g-1kg (28-35oz) chestnut mushrooms
Recipe reproduced with permissionfrom Five: 150 effortless ways to eat 5+ fruit and veg a day by Rachel De Thample (Ebury Press, £14.99).