EASY GARLIC MUSHROOMS
Cheesy garlic mushrooms in 15 minutes. Great as a side or a stress free starter.
Provided by anna_or
Time 15m
Yield Serves 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 240C/ 220C fan.
- In a bowl combine the butter, salt if using, squeezed garlic, parsley and half of the cheese and mix well with a fork.
- Lay the mushrooms on a baking tray, spoon the mixture on top and sprinkle with some black pepper. Place in the oven for 10 minutes and preheat grill to medium.
- Take the mushrooms from the oven, top with the remaining cheese, place under the grill for about 2 minutes or till melted to your liking.
SAUTEED MUSHROOMS IN GARLIC
Delicious sauteed garlic mushrooms in red wine. This is great with barbecued steaks.
Provided by AMANDA C
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the butter in a skillet over medium heat. Add the mushrooms and garlic; cook and stir until the mushrooms are a light golden brown, about 10 minutes. Stir in the basil.
- Reduce heat to low, and pour the wine into the skillet. Simmer until most of the wine has evaporated. Serve immediately.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 10.1 g, Cholesterol 7.6 mg, Fat 3.7 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 1.9 g, Sodium 34.7 mg, Sugar 4.1 g
CREAMY GARLIC MUSHROOMS
Creamy Garlic Mushrooms ideal for a starter, serves 2
Provided by debbieanneagle
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Pour the oil into a flat, shallow frying pan and place over a gentle heat. Finely slice the garlic and shallots and add to the pan. Fry gently for a few minutes, stirring occasionally and ensuring the garlic and shallots do not start to brown or burn.
- Prepare your mushrooms by gently wiping any dirt from their surfaces with a piece of kitchen towel - never wash mushrooms as they will absorb the water and become slimy. Slice the mushrooms into chunky pieces and add to the pan, stirring so that they become coated with the oil.
- Once the mushrooms have all started to colour, pour the glass of wine into the pan and turn the heat up so that the alcohol burns off and the liquid starts to reduce.
- After a few minutes, the mushrooms should be cooked, so turn the heat back down quite low and add the cream to the pan along with black pepper according to taste. Stir everything around and heat gently for a couple of minutes.
- Preheat the grill to high.
- Transfer the mushrooms and cream mixture to two shallow, heat-proof dishes. Spinkle the grated cheese over the top of each and place the dishes under the grill. Keep an eye on these so that they don't start to burn - it should only take a couple of minutes for the cheese to be browned and bubbling.
- Stand each dish on a large plate (don't forget to warn guests how hot the dishes will be!) and serve with granary toast for mopping up the sauce.
- Variations:
- Reduced fat cream such as Elmlea works perfectly in this dish if you are counting calories. You could also omit the cheese and skip instruction point 6.
- For a slightly sharper taste, try using creme fraiche in place of the cream.
- To make the dish more substantial, try using finely sliced baby leeks in place of the shallots.
- If you are fond of blue cheese, you could grate a strong cheese such as stilton over the mushrooms before grilling - this produces a much richer dish.
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