250g/½lb medium-sized chestnut mushrooms
(Or 6 lamb’s kidneys)
1 tbsp. dry English mustard
1 tbsp. mushroom ketchup
1 tbsp. Worcestershire Sauce
few drops Tabasco sauce
2 oz. unsalted butter
butter
olive oil for frying

1. If using mushrooms, clean with a damp piece of kitchen paper and remove the stalks
2. If using kidneys skin them and cut them in quarters, cutting away the visible white fingery bits inside. (This is easier if they are part frozen).
3. Heat the oil  in a frying pan. 
4. Fry the mushrooms/kidneys for a few minutes, turning frequently.
5. Remove to a plate
6. Add the mushroom ketchup, Worcestershire sauce, Tabasco and mustard to the pan juices. 
7. Mix thoroughly.
8. Add the butter and mix in as it melts
9. Return the mushrooms/kidneys to the pan
10. Serve hot on toasted sodabread