I'd forgotten how much I loved garlic mushrooms, and I love them even more when served on top of some lovely toasted sourdough. In my opinion, these are far superior to those dodgy ones that you used to get served in an Italian restaurant! I think the trick to this dish is enjoying it for what it is - mushrooms cooked in butter until golden, with plenty of garlic and cream. It's not a diet dish, but its a blummin' good dish that tastes heavenly. Ready in 10 minutes and gone in no time time at all. Simplicity at its very best.
Serves 2
Ingredients
300g mini portobello mushrooms (or chestnut mushrooms), halved
30g butter
1 garlic clove, peeled and crushed
150ml double cream
Sea salt and black pepper
50g spinach
handful of fresh parsley, roughly chopped, optional
2 large slices of sourdough bread
1 garlic clove, peeled
Directions
Place the butter into a wide pan over a medium to high heat.
When the butter has melted, add the halved mushrooms and fry for 8-10 minutes until the mushrooms are beautifully golden.
Lower the heat, add the crushed garlic and fry for a further 30 seconds.
Pour in the double cream, add the spinach and season well with sea salt and a generous amount of crushed black pepper. Heat for a further 1-2 minutes, stirring regularly until the spinach has wilted.
Meanwhile, toast the sourdough until lightly golden.
After 1-2 minutes remove the mushrooms from the heat and scatter over the chopped parsley, if using.
Place the toasted sourdough onto a serving plate. Rub the toast with the peeled garlic clove and drizzle with a little olive oil or spread with slightly salted butter.
Spoon over the creamy garlic mushrooms.
If you are feeling really indulgent sprinkle over a little finely grated parmesan.
Eat and enjoy x