Garlic and herb mushrooms
Want to make the most of that half pack of mushrooms?
Knife & chopping board
- 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...