How to Create the Dish

Cut the mushrooms into quarters.

Mix with the fresh lemon juice.

Melt the butter, add the shallots and sweat, do not colour, then add the mushrooms and cook for 2 minutes.

Add the sherry and reduce to a syrup.

Add the double cream and reduce until it coats the mushrooms.

Season, add the parsley and serve on toasted sourdough bread.