Creamy Garlic Mushrooms
This creamy and luxurious mushroom dish is a delightful blend of flavors that will elevate your mealtime experience. The tender mushrooms are cooked in a fragrant mix of garlic, shallots, and white wine, creating a savory base that is enriched with cream and a sprinkle of cheese. Served bubbling hot and golden under the grill, this dish is perfect for cozy dinners or special occasions. Accompany it with some toasted bread for a satisfying meal that is sure to impress.
— Constant Cookbook
Ingredients
- 200g Mushrooms (Any Mushrooms You Like)
- 2 Large Garlic Cloves (Peeled)
- 2 Shallots (Peeled)
- Olive Oil
- Splash Of White Wine
- 2 Tbls Cream (Single Or Double)
- 2 Tbls Parmesan Cheese (Or Any Hard Cheese)
- Black Pepper
- Toasted Bread (Ciabatta, French, Granary)
Instructions
- Pour 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.
- Prepare 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.
- Once 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.
- After 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.
- Preheat the grill to high.
- Transfer 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.
- Stand 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.
Yield
Serves 2
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