400g of mushrooms, sliced. 11 clove of garlic, crushed. 1salt and black pepper. 1fresh chopped Italian parsleySpray a frying pan over a medium high heat with spray oil. 1Add the garlic, just to infuse the flavour. 1Add the sliced mushroomsand add a little bit of the stock. 1Keep doing this process until the mushrooms are lovely and golden. 1Season as needed with salt and black pepper. 1Sprinkle with fresh chopped Italian parsley
To make a change, I thought some stuffed mushrooms would go down well when we had family round and not much time to prepare anything nutritious, filling, and enough for us all to eat
In a medium bowl, combine butter, parsley, basil andgarlic until it is in a paste consistency. Take the bread cut in half and also cut each bread piece in half lengthwise
I'm using chestnut mushrooms here which are a robust, medium to small brown mushroom with a lovely nutty flavour that hold up well in the roasting process but feel free to use any mushroom of your preference
Heat the olive oil in a pan on medium heat and cook the mushrooms until soft. Lately I’ve been experimenting with artificial lighting for my photos because trying to fit my photography intoEngland’sstingy daylight hours is not ideal
And trust me, mushrooms sauted in butter andgarlic are the best thing ever. Like once I made it using button and shitake mushroomsand the flavours were amazing
This morning we dropped the Peachicks off at school and nursery and came home to put the finishing touches to the new website so I treated us to a brunch of Daddy Peacock’s favourite garlicmushrooms
Place the mushroomsin a baking dish and drizzle with the oil. They are great for evenings when you have friends over and want some easy goingsharing dishes
Grassy, amber olive oil and pungent, sassy garlic – whose magical properties some drug companies like to sell us in yucky, boring pill form – dolloped over equally magical mushrooms, roasted with za’atar and topped with garden chives
I've been goingforaging for mushrooms with my dad in France since I was a kid, and happily went foraging last autumn here in Canada, and found some amazingporcini or cepes, and chanterelles
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