Garlic and mushrooms work so well together that garlic mushrooms is one
of the classic dishes. Everyone has their own version of the recipe, I like to keep it
simple. Who needs a creamy sauce when the garlic mushrooms themselves
are so nice?
This garlic mushrooms recipe serves two as a side dish or as a starter if served
with toast or garlic bruscetta.
|See note on ingredients|
|8 oz (225 gm) Mushrooms
||This will look like a lot but they reduce considerably during cooking.
Use small button mushrooms if you can get them, otherwise flat
mushrooms cut into bite sized pieces.
Chestnut mushrooms have a lovely flavour however ordinary
white mushrooms will do just as well.
|1/2 oz (15 gm) Butter
|2 Cloves Garlic, crushed
||As always, adjust garlic according to taste
|Dash hot pepper sauce
||If you really can't take this you can leave it
out. However it does bring out the flavour wonderfully so do give it a try.
|Salt & pepper
|As usual I recommend using
organic ingredients wherever possible.
Wash and dry the mushrooms. Melt the butter in a small pan then add mushrooms
and cook at a medium heat for a couple of minutes stirring constantly. Add
the garlic, continue cooking & stirring for another minute or so. Stir in
a dash of pepper sauce and season with just a touch of salt and pepper.
Reduce heat to absolute minimum then cover with a tight fitting lid. Leave
the garlic mushrooms to sweat for at least ten minutes, stirring occasionally.
If you're serving these garlic mushrooms as a side dish they'll
easily wait twenty minutes or more sweating on minimum whilst you finish off the rest of the meal.
Serve the garlic mushrooms with some of the gloriously wicked garlicky butter.