Field Mushrooms with Leerdammer, Garlic and Parsley Oil                 12 large Portabella mushrooms 2 garlic cloves 12 oz. Leerdammer, cut into small diced cubes 1 lemon, juiced 4 tbsp flat leaf parsley, chopped 1 shallot 1 red chili Olive oil 4 oz. butter Seasoning           Remove the rind from the Leerdammer and cut into 1 cm cubes. Then place the field mushrooms, stalk side up and put the Leerdammer evenly on top of the mushrooms, together with a little knob of butter on each one. Drizzle with olive oil and seasoning and place in a pre-heated oven (350°F) for 10-15 minutes to cook through until lightly brown. While the mushrooms are cooking, peel and finely chop the garlic and shallot, and place in a bowl with the lemon juice and the rest of the olive oil. Add the chopped parsley, diced red chili and seasoning. Place in a pan and slightly warm. Remove the mushrooms and place in a serving dish. Pour the dressing over the top and either serve still hot or leave to cool, refrigerate and serve cold.