Inspired by the amazing garlic mushrooms of La Nonna, Wimbledon’s finest Italian restaurant, I have tried to emulate this side dish at home without daring to ask the chef for the recipe. I’ve come up with something that works as a side dish, La Nonna-style, or it can do double duty as a pasta sauce, especially if you toss in some bacon, chopped spring onions, a splash of white wine and fresh parsley to garnish. To make this recipe as a substantial pasta sauce, follow the method below, fry up some diced bacon and onion and stir in at the end with the white wine.