4 large flat mushrooms, wiped and sliced
fresh flatleaf parsley sprigs, roughly chopped, to garnish
fresh green salad or wilted spinach, to serve
90g/3¼oz plain flour
freshly ground black pepper
90g/3¼oz buckwheat flour
rapeseed oil, for frying
½ tsp salt
6g fast-action dried yeast
2–3 tsp butter
1 large free-range egg
4 free-range eggs
150–200g/5½–7oz Cantal, Comté or Gruyère cheese, finely grated
325ml/11fl oz full-fat milk