Monday, 22 February 2016

Mushrooms in a Cream and Herbs

A nice versatile recipe to start the week off........

I made this dish to accompany a pan fried steak last week and it was perfect. but as I was eating away it made me realise that this simple mushroom dish could be served in a variety of ways. It could be poured over pasta or a  jacket potato; with paprika added it would work well as a simple vegetarian goulash served with rice; with a few more mushrooms added it would work well as it's own dish with a salad and a crusty ciabatta, and as a sauce for pan fried chicken or a pork chop it would be perfect

..... I can think of a few more but I'm going to stop there....

So what I'm trying to say it that if you add this recipe to you repertoire it will pay you back tenfold!

Recipe - enough for 2

250g closed cup mushrooms such as chestnut - sliced
2 small shallots - finely sliced
1 clove garlic - crushed
4 tablespoon double cream - maybe a little more if you want!
small glass dry white wine
few sprigs fresh thyme
handful chopped parsley
a little grated Parmesan
salt and pepper

little butter to cook

Simple put a shallow pan on a medium heat and melt a walnut size knob of butter.

Add the shallots and gently cook until they are soften but not coloured. Add the mushrooms and continue to cook, making sure all are coated in the butter. Once the mushrooms have started to cook and heat through add the garlic and continue to cook for a few more minutes.

Now you can add the wine. As soon as it's in the pan turn up the heat so the alcohol burns off and the liquid reduces. After just a few minutes the mushrooms should be cooked and you can turn the heat down. Add the cream to the pan along with the Parmesan and the herbs - let it all simmer for just a few more minutes. Finish by adding the seasoning and then your ready to serve.....

As I said before my sauce I served on a pan seared steak which I served along with a few french beans....

Have a good start to your week
Love Lizx

 Mushrooms in a herb and cream sauce