Garlic Mushrooms

I love garlic mushrooms but when you see it on a menu you never really know what type you're going to get. They could be breadcrumbed, deep-fried and serve with garlic mayo, or they could be sublime. This recipe is on the sublime end of the scale, adding shallots, Dijon mustard and enough butter to drown in. 

It's taken from Welsh Chef Bryn Williams' For The Love Of Veg cookbook. 
You've got to try it!

Ingredients

250g unsalted butter, softened
8 garlic cloves, crushed
1 eschallion shallot, finely chopped
1 tbsp Dijon mustard
1 tbsp flat-leaf parsley, finely chopped
8 large field mushrooms, uniformly sized, stalks removed
Salt
freshly ground black pepper

Method

Preheat the oven to 180C. 

Put the butter, garlic, shallot, Dijon mustard and parsley in a bowl. Season with salt and pepper and mix together well with a fork. Set aside.

Clean the mushrooms and place them, gill-side up, in a roasting tin. Fill each one with plenty of the garlic butter and bake in the oven for 15–20 minutes, depending on their size.

Serve with crusty bread.