Woodland mushrooms with chestnuts

Seasonal wild mushrooms are a great snacking food either on their own or as a selection. You can use a specific seasonal mushroom or use a selection and serve them as a sharing dish or plated up on individual small plates. For a more substantial snack, serve them on some small slices of sourdough just grilled with a little olive oil mixed with crushed garlic.

4 large shallots, peeled, halved and finely chopped
3-4 cloves of garlic, peeled and crushed
50g butter
250-300g wild mushrooms, trimmed and cut into even sizes if large
12-14 chestnuts, lightly roasted and peeled and halved
2tbsp chopped parsley
Salt and freshly ground black pepper

Melt the butter in a heavy-based or non-stick frying pan and gently fry the shallots and garlic for a minute or so, add the mushrooms, season and continue cooking on a medium heat for 3-4 minutes, turning them every so often until soft, turning them in the pan every so often. Stir in the chestnuts and parsley and continue cooking for another minute. Serve immediately.