Gorgeous Garlic Mushrooms
The aroma of garlic added to tender mushrooms and lashings of butter make the recipe for garlic mushrooms very appealing. This recipe is easy to make and can be varied according to the size of the mushrooms. Add additional items to the recipes to make variations on the original garlic mushroom meal.
Mushrooms
Never wash mushrooms as they will absorb the water and go very soft when cooked. If they are commercially bought, give them a quick rinse to remove any chemical compost used. They have skins resistant enough to water to be rinsed under running water, but don't steep them. By putting mushrooms into a flavoured sauce or gravy they will quickly soak up the flavour of the dish, hence garlic mushrooms are delightfully buttery although not good for the waistline!Accompaniment
This recipe is an accompaniment to a meal and can make a rather bland steak or chop taste extra delicious. If you decide to follow one of the alternative recipes double the ingredients and enjoy them for lunch or supper.Serves four
Ingredients- 450 g button or smallish mushrooms
- 100 g butter
- Four garlic cloves chopped finely
- One tablespoon of dried parsley
- Salt and pepper to season
To prepareBrush the mushrooms to clean away any debris and peel a slice from the bottom of the stalk.
Place a small piece of the butter into a saucepan and heat. Add the finely chopped garlic and cook gently until soft. Add the rest of the butter, the parsley, and the mushrooms. Continue to cook gently until the mushrooms are tender and have soaked up some of the butter.
Season to taste and serve immediately.
Recipe for larger mushrooms
Serves four
- Four very large open mushrooms
- 100 g butter
- Four garlic cloves chopped finely
- One tablespoon of dried parsley
- Two heaped tablespoons of breadcrumbs
- Salt and pepper to season
Preheat oven to 200 degrees C gas mark 6.Grease a casserole dish that will take the mushrooms without overlapping them.
Brush the mushrooms to clear them of debris. Remove the stalks, trim away the dried end part and chop the remaining stalk.
Add a small piece of butter into a small pan to melt. Add the garlic and cook until soft. Add the chopped mushroom stalks, parsley and remaining butter and cook gently until ingredients have melted.
Divide the breadcrumbs between the open mushrooms then pour over the garlic butter mixture. Season with salt and pepper to taste.
Place in the top of the oven for fifteen minutes or until the mushrooms have become tender and succulent.
