Cooking Coach Terry Farris puts her thinking cap on to create five delicious dishes with fungi

Mushroom Crostini
Slice a small French baguette on the diagonal into approximately 1cm slices and toast in the oven on both sides till crispy and golden.

Heat a little olive oil in a frying pan and fry about 200g of sliced mushrooms with a clove of crushed garlic and some fresh thyme leaves for 5-10 minutes till soft. Stir in 1 tbsp of balsamic vinegar, season with salt and pepper and cook for another minute or so. Spread the crostini with some soft, mild goat?s cheese or a small slice of brie, then top with a spoonful of mushrooms.

Mushroom and Steak Sandwich
Slice a sandwich-size portion of ciabatta or French stick horizontally and grill the inside. Heat a little oil over a high heat in a frying pan, season a thin piece of sirloin steak and quick fry on both sides. Remove and keep warm. Add a little more oil and fry half an onion, sliced, till soft and beginning to colour. Add a handful of sliced mushrooms and fry another 5-7 minutes till soft, then add a dash of Worcestershire sauce, salt and pepper. Spread the toasted bread with a little mayonnaise and French mustard (or any spread of your choice) and pile the steak and mushroom mixture in between.

Mushroom Paté
The rich version
Chop an onion and about 400g of mushrooms. Melt 75g of butter in a large frying pan and cook the onion and mushrooms gently to soften. Pour in 5 tbsp of dry sherry and cook until all the liquid has evaporated. Season with salt and pepper and leave to cool. Tip into a food processor and drizzle in another 75g of melted butter. Spoon into a bowl and chill in the fridge for at least an hour. Sprinkle with fresh parsley and serve with savoury biscuits or melba toast.

The low-fat version...
Heat a little olive oil in a pan and fry a chopped onion till soft, then add 200g sliced mushrooms, one crushed clove of garlic, a tablespoon of soy sauce, salt and pepper and fry for another 5 minutes till the mushrooms are soft. Cool, then transfer to a food processor and add 25g brown breadcrumbs, 50g cottage cheese or fromage frais and a dash of lemon juice and process till smooth. Chill before serving.

Marinated Mushrooms
In a small saucepan, simmer gently for 2-3 minutes 3 tbsp white wine vinegar, 1 tbsp lemon juice, 1 tbsp olive oil, 1 clove of chopped garlic, a bay leaf, a pinch of brown sugar, 1 tsp crushed coriander seeds, 100ml of passata (tomato paste) and salt and pepper. While still warm, pour over 350g button mushrooms and leave to marinate overnight. Sprinkle over some chopped coriander and serve with some crusty French bread.

Warm Salad with Sauteed Mushrooms
Prepare a bowl of exotic lettuce leaves (the ones in the pre-mixed bags). Heat a little oil in a frying pan and fry a sliced shallot till soft. Add a handful of wild mushrooms, quartered and torn, as necessary and fry for a few minutes. Add 1 tbsp of tarragon vinegar, salt and pepper and a few chopped fresh tarragon leaves. Fry another 10 seconds or so then pile onto the salad leaves and serve immediately.