Mix the crème fraîche with the lemon juice, then spoon into the mushroom mixture and slowly stir through (the heat should be at the absolute minimum to prevent the cream from separating).

Saute the mushrooms before adding them to the pot of ... For a bright, zesty infusion, go with a splash of lemon juice or white wine vinegar. If you'd prefer to go the richer route, use red ...

Meanwhile cook the sliced mushrooms in a little butter in a hot frying pan in batches if necessary. Season each batch with salt, freshly ground pepper and a tiny squeeze of lemon juice.