It was a couple of weeks ago now, but I thought I would just make a note for the record, that I had a massive harvest of wild field mushrooms. this is the first time I've come across such a generous crop of field mushrooms Agaricus Campestris ever.
large basket of freshly picked field mushrooms, or a punnet from the supermarket
large clove of garlic
2 oz butter
splash of dry vermouth
Finely chop the shallots and gently fry in butter till soft.
Finely chop the mushrooms and add to the pan with the grated garlic, salt and pepper and vermouth
Allow to cook gently until most of the moisture has evaporated, leaving a dry ish paste-like mix.
Leave to cool check seasoning and store in small quantities (ice cube trays make it easy to use as much as you need).
To use as pasta sauce melt a few cubes in a saucepan with some cream or crime fraiche and a handful of parsley and stir into freshly boiled pasta.
I have to re state, as always, that I only pick and eat fungi that I know and can positively identify. Please do your research, or better still take an expert's advice before eating any wild fungi.