Dreamy Creamy Mushrooms
I love this dish and I often use it for our sunday brunch, which includes yummy scrambled eggs or a cheese and roasted capsicum omelette, hash browns or patatas bravis.
But you can use it anytime you like!! It is a great way of stretching a portion of fresh button mushrooms as they can be expensive. I am researching growing my own as I adore every kind of mushrooms, but I am not brave enough to gather wild ones… scaredy cat that I am…
What you will need:
• Whole Button Mushrooms, sliced
• Slice of butter and a splash of Vegetable Oil
• 50mls Cream
• Sprinkle of Garlic Salt
• Chopped Parsley to garnish
Tip: When sautéing any vegetables, I always use butter and a splash of vegetable oil, the oil prevents the butter from burning and the butter adds flavour. You may use any kind of oil or margarine that suits you.
Tip: Don’t wash mushrooms, always wipe them using a paper towel. Always store extra mushrooms in a paper bag.
What to do:
• In a frying pan, melt the butter with the splash of oil.
• Add the mushrooms and sauté gently until sort and slightly brown add the garlic salt.
• Add the cream and let the mixture gently simmer until the cream has thickened slightly.
• Remove from heat and serve with chopped parsley sprinkled over the top.
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- Patatas Bravis These are small diced, roast potatoes with a herb coating....
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