I had a whiff of some garlic mushrooms whilst in town today and I recall how tasty they are so when I got home, decided to knock something up, I used:
Baby button mushrooms
clove of garlic
butter
spring onions (Only because they're starting to wilt and it's better than wasting them in the bin)
Grated cheddar
tub of double cream (I guess whipping cream would be ok)
I peeled and sliced the mushrooms (Except for the really small ones, left them whole) - I don't wash mushrooms as they are mainly water anyway and adding more water will loosen their fibre, which will result in them breaking up a lot quicker under heat.. and spit like hell when you pop in to heat -
Added a generous knob of butter to a pan, finely chopped the garlic clove and added to the pan, once the butter is frothing nicely, add the mushrooms (And any other fine sliced veg you want). Keep turning the mushrooms making sure they get a good coating of the butter, if the butter is soaked up too soon, add some more.
After about 5-10 mins, I added the cream and put on a low simmer - Watch out for the cream, it acts just like milk in heat and can soon overflow the pan if you have it too high - Left to simmer for about another 10 mins, then I transferred to a oven dish, topped off with some grated cheddar (Again, just to use it up as it will soon be going off), left under the grill for a further 5 mins and it's done!
Very rich and lovely to eat on toast/bruschetta etc.. Here's my effort:
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