Creamy Garlic Mushrooms:

Creamy Garlic Mushrooms:

A wonderful starter, creamy garlic mushrooms is a bit of a classic – if a little dated. (Still tastes great though!)

Prep:           10 mins.

Cooking:      20 mins.

Course:        Starter

Serves:        4 as a starter

Rating:         3:  Moderate

Find:

  • 200g mushrooms of whatever type you can obtain – don’t break the bank but wild mushrooms taste SO different to the common field/button variety
  • 4 large cloves garlic, skin removed
  • 2 shallots, skin removed and sliced
  • 1 dessertspoon olive oil
  • 2 glasses of some sort of sherry
  • 2 tablespoons or more of normal single cream
  • Grated cheese – Red Leicester or similar, avoid any really strong cheese for this
  • Seasoning to taste
  • Granary bread,

Method:

  • Pour the oil into a frying pan and place over a gentle heat.
  • Finely slice the shallots and garlic and add to the pan. Fry gently for a few minutes, stirring gently.  Do not overheat!
  • 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 – a bit like politicians.
  • Slice the mushrooms into chunky pieces and add to the pan, stirring so that they become coated with the oil.
  • After about ten minutes when there is colour on the mushrooms, pour the sherry into the pan and turn the heat up so that the alcohol burns off (your opportunity to FLAMBÉ) 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.
  • Sprinkle 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 (you must warn your diners that the dishes will be scaldingly hot) and serve with beautifully crusty granary bread for clearing up the sauce.

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