I saw Nigel Slater do this on his simple meals programme and thought this would be smashing as part of our Christmas Breakfast.
A nice blue cheese (we had Dorset Blue Vinney)
Handful of chopped walnuts
place the mushrooms in the butter gill side down and allow to soften over a low heat,
when they start to give off their juices (small golden pearls of juice will appear on the cup) turn
them gill side up and add the water, cover and allow to cook through.
Just let them slowly simmer, the juices will concentrate.
I got about 7 glands from the butcher at the farm food shop, but this makes quite a nice starter or as part of a meal.
Bread crumbs and beaten egg (use the same ones as you use for the sweetbreads)
Bob inspecting his new shirt!