100 mlchicken stock40 ml(2 tbsp) extra-virgin olive oil1 kgwild and cultivated mushrooms, such as pine, slippery jack, chestnut, king brown and portobello, large ones halved or quartered½lemon, juice only, or to taste½bunch of oregano, leaves picked100 gmeach of Bella Di Cerignola black olives, Bella Di Cerignola green olives, Sant’ Agostino rosy olives and Sant’ Agostino green olives, cheeks removed (see note)
Combine stock and olive oil in a large saucepan, bring to the boil and add mushrooms. Cover, reduce heat to medium and cook, tossing gently, until just cooked (3-5 minutes). Season to taste with sea salt and lemon juice and toss through oregano leaves. Add olives and serve immediately drizzled with a little of the cooking juices.
Note Olives are available from Oliveria and select delicatessens. They can be substituted with other large green olives.