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This is one for mushrooms was originally for mushroom bruschetta. I'm not putting quantities, it depends how many you are cooking for, if it's just for me I do it in a small pan, if it's both of us I use a big one. It's from a recipe book called The Accidental Chef which Warwick (my DB) gave me for Christmas.
Mushrooms
Olive oil and butter (equal amounts)
chopped parsley (flat or curly)
lemon juice (teaspoon per serve)
garlic and/or chilli (optional)
heavy/double cream (about 2 tablespoons per serve)
parmesan, grated
herbs (I use whatever is growing in the garden - rosemary, fennel seeds, majoram, dill, thyme etc)
Put olive oil and butter in a pan and heat. Add herbs and garlic/chilli (if using). Heat for a minute or two and add mushrooms. Stir around until just starting to brown and soften. Add parsley, stir for a minute, then add lemon juice then cream, lower heat, and cover. Simmer for 10 minutes or so until mixture thickens.
To serve. The original recipe had you put this on toasted bruschetta and then either in oven or back under grill. I lightly brown some ham or bacon and put it on oven bake paper an aluminium tray, put the mushroom cream on, sprinkle with parmesan and bake or grill. It slides right off the paper onto your plate when done. Also nice with steak, for that I just grate a bit of parmesan over it in the last minute and take the lid off, then pour it over the cooked steak.
Mushrooms
Olive oil and butter (equal amounts)
chopped parsley (flat or curly)
lemon juice (teaspoon per serve)
garlic and/or chilli (optional)
heavy/double cream (about 2 tablespoons per serve)
parmesan, grated
herbs (I use whatever is growing in the garden - rosemary, fennel seeds, majoram, dill, thyme etc)
Put olive oil and butter in a pan and heat. Add herbs and garlic/chilli (if using). Heat for a minute or two and add mushrooms. Stir around until just starting to brown and soften. Add parsley, stir for a minute, then add lemon juice then cream, lower heat, and cover. Simmer for 10 minutes or so until mixture thickens.
To serve. The original recipe had you put this on toasted bruschetta and then either in oven or back under grill. I lightly brown some ham or bacon and put it on oven bake paper an aluminium tray, put the mushroom cream on, sprinkle with parmesan and bake or grill. It slides right off the paper onto your plate when done. Also nice with steak, for that I just grate a bit of parmesan over it in the last minute and take the lid off, then pour it over the cooked steak.
