The pearls of the fungi world
There are few things more delectable than a fresh oyster mushroom sauteed in butter with a little garlic. Even I, who claim to not be a fan of anything to do with fungi, battle to refuse a well-cooked oyster mushroom, especially when it is paired with a crispy bit of prosciutto on a fresh rocket salad, or in something warmer and richer for this time of year.
A few years
