Garlic Mushrooms Recipe
Quick to make, this indulgent-tasting and delicious dish makes a lovely (and easy) supper with some crusty bread and a few salad leaves – it’s also a good side vegetable for roast beef or pork. For a dairy-free version, use soya, oat or almond cream instead of the double cream. Serves 1-2.
Ingredients
Rapeseed or Light Olive Oil
250g Closed-Cup Mushrooms, wiped clean and chopped into fairly thin slices
2 cloves Garlic, peeled and sliced finely
About 4 tbsp Double Cream
Fresh Parsley, leaves only, washed and chopped
Salt and Pepper to taste
Method
Put a little oil in a large, shallow pan and heat over a medium flame; when the oil is hot, turn the heat to low and add the sliced mushrooms and garlic. Cook them for about 8-10 minutes, or until the mushrooms are soft and have released their juices. Stir in the double cream (you may wish to adjust the quantity of cream depending on the amount of liquid from the mushrooms) and the chopped parsley, then season to taste with salt and pepper and serve straight away.
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