Ingredients

Serves 4

• 500g fresh mushrooms, wiped and sliced
• 4 cloves garlic, peeled and crushed
• 30ml olive oil
• 2 tablespoons creme fraiche / natural yoghurt / cream
• handful fresh parsley, chopped

Method

1. Gently heat the oil in a large pan.
   
   
2. Gently cook the garlic for 3 minutes, until starting to brown.
   
   
3. Turn up the heat and add the mushrooms. Do this in batches, if you need to. The idea is to cook them quickly, to get them to release their juices.
   
   
4. Cook for up to 5 minutes, until the mushrooms are browned and softened.
   
   
5. Remove from the heat. Add the parsley and the cream / creme fraiche / yoghurt. Stir well. Taste and season with salt, if you wish.
   

Time From Cupboard-To-Table

Notes & Variations on Garlic Mushrooms

If you've got standard mushrooms in your veg box and don't want to go to the supermarket, it's worth keeping some dried mushrooms in stock.

They seem quite expensive, by weight, but they go a long way and add a great flavour to your dishes.

For example, you could use white cap mushrooms for the main bulk of the recipe, but add rehydrated porcini mushrooms to improve the flavour.

Experiment with the options, to find your favourite.

Veg Box Recipes Newsletter