Creamy Garlic Mushrooms
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
Ingredients
- Ingredients
200g mushrooms (ordinary white mushrooms are fine for this dish, but you could use a selection of your favourite mushrooms instead)
- 2 large cloves garlic, skin removed
- 2 shallots, skin removed
- 1 desertspoon olive oil
- 1 small glass of dry white wine (you could also use sherry)
- 2 tablespoons single or pouring cream
- 2 tablespoons finely grated parmesan cheese, or any other hard cheese of your choice
- black pepper to taste
- toasted granary bread, to serve
Method
- STEP 1Pour the oil into a flat, shallow frying pan and place over a gentle heat. Finely slice the garlic and shallots and add to the pan. Fry gently for a few minutes, stirring occasionally and ensuring the garlic and shallots do not start to brown or burn.
- STEP 2Prepare your mushrooms by gently wiping any dirt from their surfaces with a piece of kitchen towel - never wash mushrooms as they will absorb the water and become slimy. Slice the mushrooms into chunky pieces and add to the pan, stirring so that they become coated with the oil.
- STEP 3Once the mushrooms have all started to colour, pour the glass of wine into the pan and turn the heat up so that the alcohol burns off and the liquid starts to reduce.
- STEP 4After a few minutes, the mushrooms should be cooked, so turn the heat back down quite low and add the cream to the pan along with black pepper according to taste. Stir everything around and heat gently for a couple of minutes.
- STEP 5Preheat the grill to high.
- STEP 6Transfer the mushrooms and cream mixture to two shallow, heat-proof dishes. Spinkle the grated cheese over the top of each and place the dishes under the grill. Keep an eye on these so that they don't start to burn - it should only take a couple of minutes for the cheese to be browned and bubbling.
- STEP 7Stand each dish on a large plate (don't forget to warn guests how hot the dishes will be!) and serve with granary toast for mopping up the sauce.
- STEP 8Variations:
- STEP 9Reduced fat cream such as Elmlea works perfectly in this dish if you are counting calories. You could also omit the cheese and skip instruction point 6.
- STEP 10For a slightly sharper taste, try using creme fraiche in place of the cream.
- STEP 11To make the dish more substantial, try using finely sliced baby leeks in place of the shallots.
- STEP 12If you are fond of blue cheese, you could grate a strong cheese such as stilton over the mushrooms before grilling - this produces a much richer dish.
