One of Margaret from Liverpool's pair of "fruit de mer" starters, with a healthy smattering of mushrooms
1. Chop shallots and sauté in olive oil and garlic. Add chopped soaked porcini mushrooms and diced cooked leek. Season with salt and pepper.
2. Quickly sear the bottom of the button mushrooms in the pan and then stuff them with the above filling.
3. Blanch half of the courgette with top removed. Cut it in half and stuff with the filling.
4. Sauté the large oyster mushroom and serve it on the side. Arrange in a similar fashion to the fruits de mer. Garnish with balsamic reduction, dill and lemon or lime.
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