Is life really too short, as Shirley Conran claimed, to stuff a mushroom? These large champignons de Paris, as they are called in France, took me just a few moments. I removed the stalks to save for using in a tomato sauce later, filled the centres with a mixture of fresh breadcrumbs, chopped garlic, salt, pepper and olive oil and crumbled some Bleu d’Auvergne cheese on top. Then I put them in the oven for half an hour while Lo Jardinièr was out in the place sharing the barbecue with our neighbour to cook the pork for lunch. A few minutes under the grill to brown the cheese, and the mushrooms were ready too. It seemed a good way to spend time that, as Samuel Becket’s Estragon said, would have passed anyway.