Heat oven to 375F/190C. Pick over mushrooms to discard leaves
and twigs. Trim mushroom stems and brush them to remove grit.
If very dirty, wash them by tossing in a large bowl of cold
water, then lifting them out with your hands so grit falls
to bottom of the bowl. Do not leave them to soak and absorb
water. Drain them in a colander.
Peel and finely chop the shallots and garlic and push to one
side of the chopping board. Chop the parsley, draw in shallots
and garlic, and chop them briefly together. Stir them in a
bowl with walnut oil. Cut any large mushrooms in 2-3 pieces
and stir them all into the walnut mixture with salt and pepper.
Spread mushrooms in a baking dish, cover loosely with foil
and bake in oven 20-25 minutes or until mushrooms are soft.
Remove foil, stir, and continue cooking mushrooms until tender
and any liquid has evaporated, 10-15 minutes longer.
Recipe from Anne Willan