Sliced and sautéed with crushed garlic and thyme in a generous knob of salted butter then piled steaming atop a piece of well toasted sourdough bread. Eaten outside in the watery sunshine, knees under a hand knitted woollen blanket with a cup of tea. Brown mushrooms are the stuff of comfort food dreams.

On the other hand, these lovely brown buttons are equally at home atop a piece of steak, stirred through risotto or dotted in a boeuf bourguignon. Bend them any which way, they’re damn tasty.

250g