Published on 30/06/11
5 minutes to prepare and 8-10 minutes to cook
A creamy mushroom dish which can easily be adapted to taste
Ensure your pan is big enough for your quantity of mushrooms. Overcrowding the pan will result in "stewing". You really want the mushrooms to retain texture and flavour.
Make sure your garlic doesn't burn. Mixing with the mushies should prevent this but just be aware. Burnt garlic is acidic and horrible :)
The cream and the butter are optional and decadent so if you would like something with a bit less fat, then perhaps use a splash of worcestershire sauce or even soy instead.
Make sure you taste your dish and season to taste. Salt is needed but doesn't have to be overkill and if you are choosing to use soy, definitely check before adding.
I would serve this on thick cut toast but would be beautiful alongside some scrambled egg if you want to reduce the carbs :)