Ingredients

• juice of 1 lemon, juiced, divided
• 1 tbsp plain flour
• 8 large flat mushrooms, stalks removed and chopped
• 50g/2oz unsalted butter
• 100g/4oz button mushrooms, chopped
• 75g/3oz shallots, finely chopped
• 2 tbsp fresh coriander, chopped
• 1 garlic clove, crushed
• 40g/1½oz fresh white breadcrumbs
• 1 tomato, skinned, seeded and chopped
• 1 tbsp dry white wine
• 2 egg yolks
• 100g/4oz clarified butter, melted
• 1 tbsp fresh tarragon, chopped
•   seasoning
•   mixed dressed salad leaves, to serve

Method

1. Bring the juice of half a lemon and 300ml/½ pint water to the boil, whisk in the flour, add the flat mushroom caps and gently cook for 5 minutes. Remove the caps and drain on kitchen paper.
2. Melt the butter in a pan, add the chopped mushrooms and stalks, shallots, coriander and garlic and cook for 4-5 minutes. Stir in the breadcrumbs and tomato, then season to taste.
3. Whisk the wine and yolks over a pan of simmering water until light and fluffy, gradually whisk in the melted butter. Add the tarragon, remaining lemon juice and seasoning.
4. Fill the mushroom caps with the stuffing and place on serving plates; spoon around a little sauce and serve with salad leaves.