The simplest dishes are often the best! This recipe can be filled with fresh mixed mushroom, garlic and flavour-filled herbs. It's a one-pan recipe that can be served as a side, or on its own with some crusty bread.
INGREDIENTS
- 4 large 'cups' of mushrooms. You can use any mushroom available - portobello, swiss brown, button, shitaki, porcini, field or 'open' (wipe and remove stems)
- 4 tbsp of salted butter
- 4 garlic cloves, finely chopped or crushed
- 1 tbsp of chopped parsley, thyme, rosemary, tarragon, sage and/or chives. Use whatever flavours you love!
- Salt and pepper to taste
METHOD
Chop the mushrooms roughly
Heat the pan, add the butter and then lightly fry off the garlic.
Don't let the butter burn and add in the mushrooms and fry.
Add in sage and rosemary first (if that's what you've chosen) then follow with softer herbs.
Serve with toast, crusty bread or as a side to a main meal.
