Garlic mushrooms are simply great served as a side dish, on toast or in pasta. We scatter over parsley in this recipe but tarragon, chives or thyme also work well
- Serves: 4 persons
- 40g butter
- 500g white mushrooms, or chestnut, halved or quartered; or button chestnut mushrooms kept whole
- 2garlic cloves, minced
- large handful of parsley leaves, very roughly chopped
Step 1Melt the butter in a heavy frying pan or skillet over a medium-high heat. When the butter stops sizzling and starts to turn a light brown, throw in the mushrooms and turn the heat up to very high. Season generously with cracked pepper and salt and allow to cook undisturbed for a few mins. No juices should ooze out of the mushrooms; if they do, your pan isn’t hot enough and you’ll need to turn up the heat to bubble the juices down. Toss the pan and continue to cook all over for 4-5 mins.
Step 2With the mushrooms glistening and cooked through, toss through the garlic and cook for 2 mins more. Stir in most of the parsley and leave for another 30 secs. Serve the mushrooms straight from the pan as a side dish, on toast or tossed through spaghetti, with a sprinkling of the remaining parsley.