A Book of Mediterranean Food

a little more oil. Cover with a
greaseproof paper, and cook in a
slow oven for about 30 minutes.
The mushrooms take the place of
the usual croûtons under the bird,
and soak up the juices, but the
cooking must be gentle, or the
mushrooms will shrivel up. For the
last 5 minutes of cooking, remove
the paper to let the birds brown.