The chance find of a little book of meze ideas has a wonderful recipe for Greek mushrooms. As with any simple recipe, the quality of the ingredients is important.

150 ml virgin olive oil
120 ml dry white wine
Salt and freshly ground black pepper
3 garlic cloves, crushed
Small bunch thyme
Small bunch parsley
500g button mushrooms
Juice of 1 lemon

Finely chop the top leaves from the parsley and, using a small elastic band, tie the stalks together with the bunch of thyme.

Put all the ingredients except the chopped parsley, mushrooms and half the lemon juice into a medium sized saucepan. Bring to the boil, reduce the heat and add the mushrooms. Cook gently for 8 -10 minutes Remove the herbs

Transfer the mushrooms and their juices to a serving dish and allow to cool. Before serving add the remaining lemon juice and chopped parsley.