You will need
4 flat-cap mushrooms
Splash of lemon juice and Worcester sauce
Salt and pepper
4 slices cured bacon, cut in two, lengthways
8 dates For pickling mushrooms 2 tbsps olive oil
1 tbsp balsamic vinegar
150g wild cultivated mushrooms, sautéed
Place the flat-cap mushrooms on a grill tray. Put a knob of butter on each mushroom, then sprinkle a little lemon juice and Worcester sauce over them. Season with salt and pepper, and grill under a high heat for five minutes.
Roll a bacon slice around each date, then place them in a hot pan and brown them on all sides.
Mix the olive oil and balsamic in a bowl, season, and then add the sautéed mushrooms. Serve the bacon on the pickled mushrooms.