Garlic and mushrooms work so well together that garlic mushrooms is one of the classic dishes. Everyone has their own version of the recipe, I like to keep it simple. Some people like to keep the mushrroms ‘dry’, personally I like the simple sauce created by the mushoom juices, butter and garlic.
What sort of mushrooms should you use? Small, white button mushrooms give a sophisticated look, however I think flat mushrooms absorb the garlic better and give a nicer taste. If using flat mushrooms, remove and slice the stalks before use. I tend to use button mushrooms if I’m entertaining, flat mushrooms when cooking for myself.
This garlic mushrooms recipe serves two as a side dish or as a starter if served with toast or garlic bruscetta.
- 8 oz (225 g) Mushrooms, cleaned and – if necessary – peeled
This will look like a lot but they reduce considerably during cooking.
Chestnut mushrooms have a lovely flavour however ordinary white mushrooms will do just as well.
- 1/2 oz (15 g) Butter
- 2 Cloves Garlic, crushed
As always, adjust garlic according to taste
- Dash hot pepper sauce
This is optional, however it does bring out the flavour wonderfully.
- Dash of Salt & pepper
Wash and dry the mushrooms. If using flat mushrooms, remove the stalks and slice. Melt the butter in a small pan then add mushrooms and cook at a medium heat for a couple of minutes, stirring constantly. Add the garlic, continue cooking & stirring for another minute or so. Stir in a dash of pepper sauce and season with just a touch of salt and pepper.
Reduce heat to absolute minimum then cover with a tight fitting lid. Leave the garlic mushrooms to sweat for about ten minutes, stirring occasionally.
Serve the garlic mushrooms with some of the gloriously wicked garlicky mushroom juice and butter mixture.