Only one thing beats finding field mushrooms: to be presented with some...
Dan gave me a bag of field mushrooms.
To clean the mushrooms let them stand with a little rock salt. This way the worms (if any) will run away...towards the sink! Brush the mushrooms with a damp paper towel, but do not immerse in water.
Sautéed three garlic cloves (peeled) with vegetable margarine, add the mushrooms, chopped. When the mushrooms stop putting out water add 200 ml of vegetable stock. Cook slowly until all the stock has been absorbed, then add a little more margarine, turn element off and add plenty of finely chopped parsley. To get the most out of the garlic remove the three cloves and squeeze them with a garlic press back into the sauce. The garlic will be lovely and soft and with a delicate flavour. Cooked some pasta (I used 500 g, penne), drain and mix with the mushrooms.