I love scrappy dinners. Maybe it’s that break from routine that signals something exciting, something different. For us, Tuesdays have become our night for scrappy suppers. We used to enjoy garlic mushrooms on sourdough at a French bistro near where we lived in Battersea. Whether you use buttons or chestnuts, portobellos or oysters – the mushrooms get swept up in garlic and other delicious ingredients and really in the end it’s mostly about cream. The best thing about this recipe is that you can prepare it any time during the day and then just heat it up when you’re ready to eat.
Creamy Garlic Mushrooms Recipe
2 x packets of mushrooms, roughly chopped
4 x garlic cloves, crushed
1 onion, diced
Thyme & parsley, chopped
Dry sherry or white wine, a generous splash
Cream, about half a cup
Saute the garlic and onion in generous slab of butter, and build some good heat in the pan before you throw in the chopped mushrooms.
The pan will seem rather full, but the mushrooms will cook down substantially. Keep stirring on high heat until they have cooked down.
Keep the heat on high so that any moisture gets cooked out, and when there’s no wetness in the bottom of the pan, throw in the wine/sherry and let it sizzle a bit.
Throw in the herbs, lots of salt and lashings of pepper and finally the cream. Keep the heat high the whole time.
Let the cream boil and thicken up and then when the consistency is righServe on buttered toast, preferably your home-made baguette or my favourite store-bought bread Crosta and Mollica pane Pugliese.