Mushrooms in dill oil
- 500 g baby button mushrooms
- juice of one lemon
- fresh dill
- olive oil, salt and pepper
Steam the mushroom heads in a little water for a few minutes, then remove from the water and leave to cool.
Mix the finely chopped dill, salt, pepper, and lemon juice with the olive oil, stir in the mushrooms, then leave to stand.
If preferred, chives or parsley can be used instead of dill, and the lemon juice can be replaced with any kind of fruit vinegar.
Stored in an airtight jar in the fridge, the mushrooms will last for 3 or 4 days. They make an excellent accompaniment to meat and can also be used as a base for salads, pasta dishes, or as a snack by themselves.