Mushrooms are a great source of vitamins, but also offer anti-viral properties. Perfect for the change in season and delicious.
Ingredients:
Serves 4 as a starter, 2 for lunch.
- 25g butter and a dash of olive oil
- 500g specialist mushrooms, sliced
- 1 fat clove of garlic, crushed
- A dash of Brandy
- 50ml single cream (omit if dairy free or use dairy-free coconut yoghurt instead)
- Salt and pepper
- Flat leaf parsley, finely chopped
- Sourdough toast
Method:
STEP ONE: Heat the butter and oil in a wide shallow frying pan. When hot add the sliced mushrooms. Fry them over a relatively high heat for about 5 minutes.
STEP TWO: Add the crushed garlic and fry for another minute.
STEP THREE: Add the brandy and allow it to bubble so that the alcohol burns off.
STEP FOUR: Add the cream and check the seasoning. Don’t heat too much after the cream has been added as it will spilt.
STEP FIVE: Toast the sourdough and serve with the mushrooms and a squeeze of lemon juice.
