400 gmmixed mushrooms, such as pine, Swiss brown and field mushrooms150 gmcultured butter (see note), coarsely chopped2golden shallots, thinly sliced2garlic cloves, thinly sliced2lemons, finely grated rind and juice only½ cupcoarsely chopped flat-leaf parsley¼ cupcoarsely chopped oreganoTo serve:buttered toasted baguetteTo 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.