Preparation time: 5 minutes
Cooking time: 40 minutes
Oven temperature: 200 C (400 F), Gas mark 6
5 large field or open cap
mushrooms
4 tablespoons balsamic
vinegar
1 tablespoon wholegrain
mustard
75 g/3 oz. watercress
Sea salt and pepper
parmesan shavings, to
garnish
Remove the stalks from 4 of the mushrooms and reserve place the 4 mushrooms in a small roasting Tin, skin side down. Cook in a preheated oven, 200 C (400 F), Gas Mark 6, For 15 minutes
Meanwhile, make the dressing. Finely chop the remaining mushroom and reserved stalks and mix in a Small bowl with the vinegar and mustard. Season with salt and pepper.
Remove the mushrooms from the oven and spoon the dressing over each mushroom. Return to the Oven and continue to cook for 25 minutes. Covering the tin with foil after 10 minutes.
When cooked, lift the mushrooms on to a plate and keep warm. Tip the watercress into the hot juices And toss well. Spoon piles of watercress on to 4 warmed plates. Place a mushroom on top and garnish With Parmesan, if liked.
