Soups and Starters
Recipes
- Garlic and Parsley Baked Field Mushrooms Recipe
Ingredients
Serve
6
-
butter, for greasing
-
500 g/1 lb field mushrooms, stalks removed, then
sliced
-
2 garlic cloves, crushed
-
75 g/3 oz
butter, melted
-
2
tablespoons chopped parsley
-
6
tablespoons double cream
-
salt and pepper
-
hot French bread, to serve
Method:
-
Lightly grease 6 individual flameproof dishes, or one 600 ml/1 pint gratin dish.
-
Arrange the sliced
mushrooms in the prepared dish or dishes. Add the
crushed garlic to the butter and stir to incorporate.
-
Pour the mixture over the mushrooms. Mix together the parsley and cream in a bowl. Season with salt and pepper
to taste and pour over the buttered mushrooms.
-
Bake in a preheated oven, 200°C (400°F). Gas Mark 6, for 10
minutes for individual dishes or 15-20 minutes for the
large dish.
-
Serve hot, with hot French bread to soak up
the juices.
Note: Field
mushrooms are available from supermarkets, but if you
cannot find them, use cultivated mushrooms, which come
from the same family.
Soups and Starters Recipes -
Garlic and
Parsley Baked Field Mushrooms Recipe