A field mushroom the size of a saucer has dark, open gills that soak up melted butter like a sponge. In the oven the caps soften and darken, and their juices pool in the tin, ready to be spooned back over at the table.
Why it’s so good: The topping goes on part-way through cooking, so the walnuts and bread toast to a crunch without burning while the mushrooms stay juicy. Lemon zest and juice cut through the richness, making a vegetable dish with enough substance to open a meal.
Make it easy: Mash the garlic butter a day ahead, and use large flat or portobello mushrooms from the supermarket when field mushrooms are hard to find.
For more from the same basket, try our field mushroom pies or baked creamy garlic mushrooms.
