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garlic mushrooms

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Garlic mushrooms

At the risk of sounding awfully superior, I'll say I used to eat really healthy stuff back when a student and skint. Possibly because I was REALLY skint and two pound of veg from the packing up market stall cost a bit less than a takeaway pizza or chippy.

A whole head of lightly boiled cauliflower with a couple of fried eggs tastes much better than it sounds. Heavily curried carrots with rice will help you ignore the absence of meat. And if you've never had a fried onion sandwich - you haven't lived.

This is one of the dishes that take me back. Mushrooms are an excellent source of protein and fibre. Season them generously and fry them with garlic - so tasty just with a chunk of bread. This is of course a suggestion for a side - my student days are far behind me and I do enjoy a bit of fillet steak with them every now and then, thank you very much.

garlic mushrooms

Servings: 2Time: 15 minutes

INGREDIENTS

  • 200g fresh cup or button mushrooms
  • 4 tbsp clarified or ordinary butter (if using the latter, add a glug of oil)
  • 2 whole and 3 pressed cloves of garlic
  • salt and pepper
  • a small bunch of parsley, finely chopped
Mushrooms, garlic, herbs


METHOD

Clean the mushrooms, trim the stalks, cut the larger ones in half.

Heat the butter in a pan large enough to fit the mushrooms in a single layer and add the whole garlic cloves, let them colour ever so slightly. Add the mushrooms and turn the heat up. Cook, tossing or shaking the pan frequently, until they have released the moisture and absorbed it again, are cooked through and browned.

Cooking mushrooms

Stir in the pressed garlic and the parsley, season well with salt and pepper and serve as a side or with some crusty bread on their own.

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