Mushrooms

Ingredients:
* 2 onions, chopped
* 50 g (2 oz) butter or ghee
* 2 tablespoons tomato puree
* 1 teaspoon ground cinnamon
* 1/2 teaspoon garam masala
* 1/2 teaspoon ground cloves
* 500 g (1 lb) closed cup mushrooms, sliced
* 150 ml (1/4 pint) natural yogurt
* 300 ml (1/2 pint) vegetable stock
* 1/4 teaspoon chilli powder
* salt and freshly ground black pepper
* fresh coriander leaves, to garnish

Ingredients:
* 2 tablespoons olive oil
* 500 g (1 lb) closed cup mushrooms
* 4 tablespoons water
* 3 teaspoons fresh green peppercorns in brine, lightly crushed (see note below)
* 2 tablespoons double or whipping cream
* salt
* croutons, to serve
* fresh coriander leaves or parsley sprigs, to garnish

Ingredients:
* 15 g (1/2 oz) butter
* 50 g (2 oz) rindless bacon, chopped
* 750 g (1 1/2 lb) chanterelles (if unavailable, use shiitake or chestnut mushrooms), rinsed, trimmed and halved if large
* 2 teaspoons plain flour
* 150 ml (1/4 pint) beef stock
* 125 mi (4 fl oz) dry red wine
* 1 parsley sprig, chopped
* salt pinch of cayenne pepper

Ingredients:
* 2 tablespoons olive oil
* 15 g (1/2 oz) butter
* 250 g (8 oz) mixed mushrooms, such as shiitake and chestnut, rinsed, trimmed and thickly sliced
* 3-4 garlic cloves, crushed
* 125 g (4 oz) oyster mushrooms, rinsed, trimmed and thickly sliced
* 2-3 tablespoons dry sherry or vermouth
* 4 tablespoons chopped fresh parsley
* salt and freshly ground black pepper

Ingredients:
* 500 g (1 lb) chestnut mushrooms
* 4 tomatoes, sliced
* 4 spring onions, finely chopped
* 1 tablespoon chopped fresh oregano or marjoram
* 1 tablespoon chopped fresh basil
* 1 teaspoon rosemary leaves
* 4 tablespoons dry white wine or stock
* 125 g (4 oz) Brazil nuts, coarsely ground
* 50 g (2 oz) fresh wholemeal breadcrumbs
* salt and freshly ground black pepper

Ingredients:
* 2 heads fennel, each about 300 g (10 oz), trimmed and quartered lengthways
* 125 g (4 oz) closed cup mushrooms, thickly sliced
* 1 tablespoon lemon juice
* 2 tablespoons water
* 1 teaspoon sugar
* 1 tablespoon finely chopped fresh parsley
* 25 g (1 oz) butter
* salt and freshly ground black pepper
* fennel leaves, to garnish