Mushrooms marry well with oil and vinegar. Here we use walnut oil and balsamic.
50g grey and yellow oyster mushrooms
180g mange-tout or sugar-snap peas
2 tbsps light olive oil
2 tbsps walnut oil
1 tbsp balsamic vinegar
Salt and Pepper
30g finely chopped toasted walnuts to garnish
1. Halve any large mushrooms. 2. Trim and halve the mange-tout lengthways. 3. Heat the oil, add the vegetables and fry for 2mins until just softened. 4. Stir in the vinegar, salt and pepper and turn into a shallow, heatproof serving dish. Sprinkle with the nuts before serving.