Cold clear days in early Winter take me back to my childhood when we would spend entire days tramping across the paddocks of my Auntie's farm collecting field mushrooms. We would each have our own bucket and it wouldn't take all that long to fill them.  So back at the farmhouse, our load would be cooked into an evil smelling black stew that adults devoured enthusiastically.  But not the kids. What kid could eat anything that smelled so awful" I must have collected thousands of those mushrooms and never ate one. Since then, I have developed a taste for fungus, but sadly the farm and my aunty are both long gone. My parents tell me, you can't buy mushrooms with flavour like those ones we collected, but at the moment you might find large organic Swiss browns that go really well in this sandwich.
Garlic Butter
To cook the mushroom you first need garlic butter, make up a batch and keep a jar in the fridge at the ready, where it will keep for a week or so. Once the butter is made, other than the field mushroom sandwich, garlic bread is a simple and popular snack for adults or kids to prepare.  Just split open a bread roll and spread liberally with garlic butter, wrap in foil, leaving a little opening in the top to let the steam out. Bake at 200 degrees for 20 minutes. 
Ingredients5 cloves of garlic peeled100g unsalted butter chopped into two or three piecesSmall handful of parsleyPinch of salt to taste
MethodMake sure your Thermomix bowl is dry. If you have just washe...