Mushrooms

Ingredients:
* 2 tablespoons corn oil
* 250 g (8 oz) onions, chopped
* 250 g (8 oz) open cup or large open mushrooms, chopped
* 250 g (8 oz) shelled Brazil nuts, coarsely ground
* 125 g (4 oz) fresh wholemeal breadcrumbs
* 1 egg
* 2 teaspoons Worcestershire sauce
* salt and freshly ground black pepper

Ingredients:
* 625 g (1 1/4 lb) firm cepes or large open mushrooms
* 50 ml (2 fl oz) olive oil
* 500 g (1 lb) sausagemeat
* 2 garlic cloves, crushed
* 2 tablespoons fresh parsley, chopped
* 1/2 teaspoon dried thyme
* 50 g (2 oz) fresh white breadcrumbs
* milk, for soaking
* 6 slices of Bayonne ham
* salt and freshly ground black pepper

Ingredients:
* 1 dessertspoon olive oil
* 2 garlic cloves, quartered
* 1 teaspoon freshly ground coriander
* 12 fresh green peppercorns in brine
* 5 ripe tomatoes, skinned, seeded and chopped
* 50 g (2 oz) can anchovy fillets, drained and chopped
* 20 open cup mushrooms, about 5 cm (2 inches) in diameter
* 75 g (3 oz) Edam cheese, grated
* 50 g (2 oz) fresh brown breadcrumbs
* 20 capers
* salt and coarsely ground black pepper

Ingredients:

375 g (12 oz) lean minced beef
1 onion, chopped
1 large carrot, finely chopped
1 celery stick, chopped
75 g (3 oz) button mushrooms, sliced
250 g (8 oz) tomatoes, skinned and chopped
450 ml (3/4 pint) beef stock
150 ml (1/4 pint) red wine
50 g (2 oz) split red lentils
2 tablespoons tomato puree
2 tablespoons chopped parsley
250 g (8 oz) tagliatelle or spaghetti
salt and pepper
grated Parmesan cheese, to serve

Ingredients:
* 36 closed cup mushrooms
* 1 red or green sweet pepper, seeded and cut into 2.5 x 1 cm (1 x 1/2 inch) pieces
* 24 baby pickling onions
* 12 baby courgettes, about 375 g (12 oz) cut into 1.5 cm (3/4 inch) thick slices

Marinade:
* 3 tablespoons Dijon mustard
* 3 garlic cloves, crushed
* 3 tablespoons Barbados sugar
* 3 tablespoons soy sauce
* 3 tablespoons olive oil
* 1 1/2 teaspoons salt
* freshly ground black pepper

Ingredients:
* 50 small open cup mushrooms
* 125 g (4 oz) Camembert, Brie or Cambozola cheese, diced
* 50 g (2 oz) butter, softened
* 125 g (4 oz) walnut pieces, finely chopped
* 2 garlic cloves, crushed
* 2 tablespoons fresh parsley, chopped
* a little milk

Ingredients:
* 15 dried shiitake mushrooms, with large caps
* 450 ml (3/4 pint) water
* 1 1/2 teaspoons sugar
* 1 -2 tablespoons mirin (sweet rice wine)
* pinch of salt
* 2 teaspoons shoyu (Japanese soy sauce)

To garnish:
* shredded spring onion
* carrot slices

Ingredients:
* 2 tablespoons olive oil
* 1 onion, chopped
* 1 tablespoon tomato puree
* 150 ml (1/4 pint) dry white wine
* 2 tablespoons lemon juice
* 1 teaspoon coriander seeds, crushed
* 1 parsley sprig
* 1 thyme sprig
* 1 small stick celery with leaves
* 1 bay leaf
* 250 g (8 oz) closed cup mushrooms
* salt and freshly ground black pepper
* 1/2 head curly endive, to serve

Ingredients:
* 375 g (12 oz) closed cup mushrooms, sliced chopped fresh parsley, to garnish

Dressing:
* 3 tablespoons natural yogurt
* 2 tablespoons chutney
* 3 tablespoons mayonnaise
* 1 teaspoon curry powder
* salt and freshly ground black pepper

Ingredients:
* 250 g (8 oz) Gruyere cheese, cut into small cubes
* 125 g (4 oz) closed cup mushrooms, quartered
* 4 large lettuce leaves
* 1 tablespoon finely chopped fresh parsley, to garnish

Dressing:
* 4 tablespoons olive oil
* 2 tablespoons red wine vinegar
* 1 garlic clove, crushed
* 1/2 teaspoon salt
* large pinch of freshly ground black pepper

Ingredients:
* 250 g (8 oz) button mushrooms, quartered
* 1/2 head curly endive
* 1 lime or small lemon
* 3 avocados
* 25 g (1 oz) pine nuts, toasted
* grated rind of 1/2 lemon

Dressing:
* 6 tablespoons olive oil
* 3-4 tablespoons lime juice
* 1 garlic clove, crushed
* 1 teaspoon crushed coriander seeds
* 1 teaspoon honey
* salt and freshly ground black pepper

Ingredients:
* 175 g (6 oz) young fresh spinach leaves, washed and shaken
* 50 g (2 oz) button or closed cup mushrooms, sliced
* 50 g (2 oz) chestnut mushrooms, sliced
* 50 g (2 oz) hazelnuts, coarsely chopped

Dressing:
* 2 tablespoons olive oil
* 2 tablespoons white wine vinegar
* 1 garlic clove, chopped
* 2 tablespoons roughly chopped fresh parsley
* 2 tablespoons natural yogurt
* salt and freshly ground black pepper

Ingredients:
* 375 g (12 oz) baby button mushrooms
* 2 large garlic cloves, crushed
* 3 tablespoons finely chopped fresh parsley
* 3 tablespoons finely snipped fresh chives
* 3 spring onions, sliced
* grated rind and juice of 2 lemons
* salt and freshly ground black pepper
* parsley sprigs, to garnish

Ingredients:
* 375 g (12 oz) broccoli spears
* 300 g (10 oz) button or closed cup mushrooms, thinly sliced
* 1 tablespoon walnut halves
Dressing:
* 125 ml (4 fl oz) natural yogurt
* 1 tablespoon olive oil
* 1 tablespoon lemon juice
* salt and freshly ground black pepper