Champignons à Lail Garlic Mushrooms Recipes

CHAMPINONES AL AJILLO, SPANISH GARLIC MUSHROOMS

Steps:

• Quarter the mushrooms, chop the parsley, crush the garlic.
• Over a medium heat, add the olive oil and sautee the mushrooms for a few minutes. Then add the remaining ingredients EXCEPT the parsley. Cook for a further 5 minutes, stirring. Then remove pan from heat, add the chopped parsley and stir through. Serve hot with some crusty bread.

GARLIC BUTTER ROASTED MUSHROOMS

Steps:

• Preheat oven to 220°C/450°F (200°F fan).
• Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.
• Spread on a baking tray and roast for 25 minutes - do not toss or turn.
• Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!

CHAMPIGNONS à L'AIL (GARLIC MUSHROOMS)

Steps:

• Smash and chop two cloves of garlic. Put 2 tbsp of butter in a small pan and add an approximately equal quantity of chicken stock.
• Heat the pan, medium-high, until the butter melts and then drop in the garlic.
• Simmer for a few moments and then put in the cleaned trimmed mushrooms.
• Simmer open very gently for about 10 minutes so that the butter and water foams into a smooth sauce and some of the water evaporates away.
• Serve hot as a starter.

GARLIC MUSHROOMS

Steps:

• Heat the butter and oil in a large pan or skillet over medium-high heat.
• Sauté the onion until softened (about 3 minutes).
• Add the mushrooms and cook for about 4-5 minutes until golden and crispy on the edges.
• Pour in the wine and cook for 2 minutes, to reduce slightly.
• Stir through thyme, 1 tablespoon of parsley and garlic. Cook for a further 30 seconds, until fragrant.
• Season generously with salt and pepper (to your taste).
• Sprinkle with remaining parsley and serve warm.

MUSHROOM-GARLIC CREAM TARTLETS

Steps:

• Heat oven to 350°F. In 10-inch skillet, melt butter over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook about 5 minutes, stirring frequently, until vegetables are tender. Add cream and cheese; mix well. Cook 2 to 3 minutes, stirring frequently, until most of liquid has evaporated.
• Unroll dough into 2 long rectangles; firmly press perforations to seal.
• Cut each rectangle into 12 squares. Place 1 square in each of 24 ungreased miniature muffin cups. Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon mushroom mixture into each cup.
• Bake 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm. Cover and refrigerate any remaining tartlets.