OYSTER mushrooms are a delicious edible fungus, often found growing wild on trunks, logs and tree stumps in this country - though generally just the grey or beige variety, not the bright coloured more exotic species in this colourful dish from Sainsbury's in-store Now We're Cooking kitchen at London Colney.

As well as a side dish or tapas, it could be piled on hot herby ciabatta as a starter, or even served with pasta for a light supper.

Spanish Exotic Mushrooms

Serves four

Any mushrooms can be used for this dish - alternatives are thinly sliced chestnut mushrooms, chanterelles or a pack of mixed exotic mushrooms; serve them as a tapas or as an accompaniment to a meal. It is a fairly simple dish which doesn't take too long, but tastes delicious.

125g (4.5oz) oyster mushrooms, torn into pieces

100g (4oz) mixed (red & yellow) oyster mushrooms, torn into pieces

6tbsp Spanish extra virgin olive oil

1 lemon, quartered

5 garlic cloves, crushed

1 chilli, deseeded and chopped

2tbsp Olorso sherry

Salt and black pepper, to taste

Heat a large pan and add the olive oil along with the quartered lemon, chilli and garlic. This will infuse the flavours into the oil - take care not to burn the garlic and chilli. Add the mushrooms and cook over a medium heat for 4-5 minutes.

Turn the heat up, add the sherry and continue to cook, stirring constantly for 2-3 minutes. Season well with black pepper and salt. Place in a warm serving bowl and serve with a selection of barbecued meats and bread of your choice.