Fry mushrooms in a pan with butter and olive oil until brown. Season well, add some cider and fresh thyme sprigs, bubble until the mixture has reduced to a thick sauce. Serve on toasted sourdough bread topped with a poached egg.
Duxelles is the dark mushroom layer of a Beef Wellington, but it also makes a great starter. Fry mushrooms in olive oil with a finely chopped shallot and a handful of finely chopped tarragon until the moisture from the mushrooms has evaporated. Spoon onto slices of toasted brioche.
Finely chop mushrooms, add sauteed onions, chopped hazelnuts, breadcrumbs, fresh parsley and egg to bind for a delicious stuffing for meat.