Meatballs and shitake

One Sunday in March I walked the market in La Croix Russe in Lyon (Saturdays they have the organic market day) and spotted beautiful shitake mushrooms, larger than usual yet so natural that you could picture them growing in a small family farm (as they were). I bought the last two boxes. A few days later while wandering around another market, I saw a woman buying minced beef from a farm I like. I stole her idea. When I got home, I mashed the meat with freshly bought herbs, cut up the mushrooms, and voila! Dinner was served. You can omit the meatballs and serve just mushrooms as they are very pleasing on their own.