Meanwhile, take a frying pan and add 20g of the butter. Cook until it is nut brown, then add the wild mushrooms. Toss them around, with a good pinch of salt – this will extract some moisture. Cook until the moisture has been driven off (two to three minutes) then add another 20g of butter, a squeeze of lemon and a tablespoon of chopped chives. Stir to coat mushrooms and set aside.