Cheat’s mushroom risotto

Peel and finely chop the onion and place in a medium high-sided non-stick pan on a medium heat with ½ a tablespoon of olive oil.

Trim the stalk and base off each mushroom, giving you a beautiful cross section (like you see in the picture).

Finely chop the stalks and trimmings and add to the pan.

Strip in half the thyme leaves, then cook for 10 minutes, or until soft, stirring regularly.

Alongside, put a non-stick frying pan on a medium heat with ½ a tablespoon of oil.

Add the mushrooms cap side up and cook until golden without moving them (around 7 minutes).

Peel and finely slice the garlic, and pick the remaining thyme leaves.

Tip the grains into the onion pan and feed it with stock for 5 minutes, stirring every minute or so, until you’ve got a nice, oozy consistency.

Turn the whole golden mushrooms, sprinkle the garlic and remaining thyme into the pan, and cook for 3 more minutes, shaking occasionally.

Finely grate most of the Parmesan into the grains, stir in the crème fraîche, then season to perfection.

Divide between your plates, spoon over and press in the golden mushrooms, sprinkle with the crispy garlic and thyme, then use a speed-peeler to shave over the remaining Parmesan.