Winging it, I sliced a container of brown mushrooms, and put some dried ceps to soak in warm water. Next, I melted a large lump of butter in a frying pan, and threw in the fresh mushrooms and a chopped green onion. Lid on, maybe 20 minutes over very low heat.
Saving the juice, I drained the ceps (through a fine-mesh tea strainer--those little fungi can be gritty), chopped them coarsely and added them to the mushroom mixture along with their juice. In went a squishy clove of roasted garlic--a fridge staple now I've discovered that, wrapped in foil, a head will keep for several weeks. In fact, I bake three or four at a time, usually throwing them in the oven together with the same number of foil-wrapped beetroot. No need to wash them as you're going to slide their skins off anyway.
Cooked it down a little at the end so there was just enough juice to soak up. And that's what we ate: mushroom ragout, sliced tomato from the garden, toasted baguette. Sunday lunch taken care of.
