450g (1 lb.) Mushrooms
60g (2oz.) Butter
Salt and Pepper

Dressing:
1 Head Garlic
1 Tablespoon Olive Oil
1 tablespoon White Wine Vinegar
4 Tablespoons Cream.

First make the dressing
Don’t be intimidated by the amount of garlic, The roasting softens the taste completely.
Peel the cloves and put onto a oven proof plate with a tablespoon of Olive Oil.
Cover tightly with tinfoil.
Put into a moderate oven Gas4, 175C, 350F, for 30 to 40 mts until they are quite soft.
Put these into a liquidizer and whizz, with their oil and the vinegar, until smooth. Tip out of the liquidizer and when cool beat in the cream.
Slice the mushrooms and fry in the butter until tender.
Arrange them on individual plates as they are or on some toast.
Serve immediately with the dressing dribbled over.