Peel and dice 1 large potato and fry in a little melted butter for 10 mins until golden. Set aside, then fry 250g (9oz) mushrooms and 6 rashers of unsmoked chopped bacon in the pan until bacon is crisp and the mushrooms are soft. Drain potatoes, mushrooms and bacon on kitchen paper. Toss in a large bowl with the contents of a 142g (5oz) packet of spinach salad, a light dressing and garnish with fresh basil.
Stir-fry a little crushed garlic and grated root ginger in hot oil for 1-2 minutes, then add 1 bunch of chopped spring onions and 450g (1 lb.) mixed mushrooms. Stir-fry until the mushrooms begin to soften, then add 60ml (4 tbsp) teriyaki sauce and 30ml (2 tbsp) light soy sauce. Simmer for 2-3 mins then serve with rice or noodles.
Stuff flat mushrooms with a mixture of cooked white rice, chopped tomatoes, diced mozzarella cheese and fresh chopped basil. Season and drizzle with a little virgin oil and bake in a hot oven for 10-15 mins until tender. Serve with salad or crusty bread.