Ingredients

• 1 clove garlic
• crushed
• 20g/½oz butter
• 2 Portobello mushrooms
• cleaned and stalks removed
• salt and freshly ground black pepper
• dash olive oil
• ¼ leek
• finely chopped
• 2 cloves garlic
• chopped
• 3 chestnut mushrooms
• finely sliced
• 3 closed cap mushrooms
• finely sliced
• 150ml/5fl oz double cream
• 1 tsp Dijon mustard
• 25g/1oz fresh parsley
• chopped
• 100g/3½ oz broccoli florets
• 1 tbsp olive oil
• salt and freshly ground black pepper

Directions

• Preheat the grill to its highest setting.
• For the roasted Portobello mushrooms
• mix the garlic with the butter in a small bowl
• then spread over the top of the mushrooms. Season with salt and freshly ground black pepper and place under the grill for six minutes.
• To make the mushroom sauce
• heat the olive oil in a small saucepan and add the leek. Sauté for 2-3 minutes
• until lightly browned. Add the garlic and mushrooms and sauté for a further two minutes.
• Stir in the double cream
• add the Dijon and season with salt and freshly ground black pepper. Cook gently for one minute. Finally stir in the parsley and keep warm until ready to serve.
• To make the broccoli salad
• steam the broccoli florets for six minutes
• or until al dente. Toss in the olive oil and season with salt and freshly ground black pepper.
• To serve
• arrange the broccoli florets around the plate
• pour the mushroom sauce into the middle of the plate and top with the grilled Portobello mushrooms.