Today’s recipe is a take on a greasy spoon fry up classic, Garlic Mushrooms, perfect if you’re as much of a garlic lover as I am! You can make this as an indulgent lazy weekend lunch, perfect for this time of year when the weather is on the turn, or it fits nicely into any dinner party menu as a starter.
I like to serve this with some warm ciabatta bread but any crusty bread will go great with this. If your’re feeling a little bit more adventurous or need to fancy up your menu then try knocking up some bruschetta to go with it.
Serves 4 (starter), 2 (main)
Vegetarian
2 Medium Shallots, finely chopped
2-3 Large Garlic cloves (depending how much you like garlic), curshed/pressed
300g Button Mushrooms, sliced
2 Tbsp Crème Fraiche
1 Tbsp Butter
1-2 Tbsp Fresh Parsely, finely chopped
Salt and pepper
- Start by heating the butter in a medium sized frying pan or sauce pan over a medium-high heat, once melted and starting to bubble add your shallots.
- Gently fry the shallots in the butter until they just start to colour then add your garlic, cook for 2-3 minutes then add your sliced mushrooms. Turn the heat down a little so you don’t catch the garlic and cook for about 10-15 minutes. The mushrooms will shrink and release water as you cook them and just gain a little colour,
- Add the crème fraiche and parseley to the pan and stir throughly to combine, cook everything together for about 5 minutes to reduce the sauce down a little and season to taste.
- Garnish with parsley and serve with slices of your bread or bruschetta and enjoy!
Dave
Eating Vegetarian 