How to: make your own garlic mushrooms
I learned how to make these years ago, and it’s a technique that has served me well. I cook a box or two of cheap mushrooms up like this, and I know I have the beginnings of a creamy mushroom pasta or pizza night. I can add them to scrambled eggs or even just have them on toast. They could go with a steak, or sit on a bowl of polenta.
Garlic and herb mushrooms
- Knife & chopping board
- Frying pan
- Storage pot
- Oil any vegetable oil will do. Don't waste Extra Virgin Olive Oil here.
- 1 clove garlic
- 1 bunch each thyme and rosemary
- sea salt
- 50 ml wine
- DO NOT WASH THE MUSHROOMS. If you feel peculiar about this, wipe them with a clean tea towel.
- Slice the mushrooms to around 5mm
- Pour in around 2 tablespoons of oil for every 200grams of mushrooms and turn the heat to medium. If you have a lot of mushrooms to cook, don't crowd the pan (see above). Season well with salt & pepper.
- Stir the mushrooms every minutes to encourage water to evaporate.
- If you have to cook a few batches of mushrooms, keep cooking them this way until they are all ready. Once they are all cooked through, crush or finely slice the garlic.
- Remove all the mushrooms from the pan. Add in a little oil, if necessary. Once the oil is warm, add the garlic and stir for one minute. Return the mushrooms to the pan, turn up the heat and add the wine, if using. Once the alcohol has burned off, add in the whole herbs. Mix, test for seasoning and adjust. Continue to cook for a couple of minutes.
Using your garlic mushooms.
- If stored in a lidded container, these will keep for a number of days in your fridge.
- You can use them on toast, in scrambled eggs and omelettes, in creamy pasta and soup, in a quiche or on pizza...