You will need:
I prepared the butter before I left by crushing three garlic cloves into about 50g butter and mixing it together with a few sprigs of chopped parsley and some black pepper.
Take the mushrooms and wrap them (gill side up) in some foil so they are completely covered. Put the parcel onto the edge of the BBQ, so it is not directly over the heat, and leave them to soften in their own juices for about 20 minutes. When they are soft put a little of the garlic butter onto the mushroom gills and leave the parcel open so that some of the moisture evaporates. After about five minutes toast the buns on the BBQ and put a mushroom in each bun.
It is essential to give each bun and good squeeze so that the garlic butter and mushroom juices soak into the bread. Mushrooms and garlic were made for each other and, although a fungus, are incredibly meaty. They pack a real flavour punch and are wonderfully warm and comforting which is just what an autumn picnic needs. If you’re thinking that the picnic food thus far is sounding pretty swell, just wait to see what there is for pudding.