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Creamy garlic mushrooms
For the vegetarians among us, I love this because it’s so quick and outrageously delish for the trifling effort required.
Saute a bay leaf, two green chillies (with or without seeds depending on how much of a thrill seeker you are) and four cloves (chopped or crushed) of garlic in oil. ( OK the original recipe said two cloves of garlic, but seriously, who would use only two cloves of garlic in anything?)
After about or minute or so (when obviously cooked) add 400gm of sliced mushrooms and heat for about 4 minutes or until looking nicely cooked. Turn off the heat and add 250ml or thereabouts of creme fraiche and about half a cup in total of chopped mint and coriander. Stir that lot in together and serve on its own or as an accompaniment. Save some coriander sprigs for garnishing to complete that “Just like the photo in the Women’s Weekly” look.
Quantities are flexible depending on how spicy/creamy you like it. Slice the mushies as fat or thin as you like.
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1 Reply
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I tried this recipe and it is seriously good. A good accompaniment is toasted Turkish bread, with a generous spread of Ricotta.
Ruth
