Buttered mushrooms
For a fabulous breakfast, supper or snack, use a good-quality cultured butter as this will impart a distinct flavour. A poached egg makes a nice addition.
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Serves
2
Cooking Time
Prep time 10 mins, cook 10 mins
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400 gm
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mixed mushrooms, such as pine, Swiss brown and field mushrooms
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150 gm
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cultured butter (see note), coarsely chopped
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2
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golden shallots, thinly sliced
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2
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garlic cloves, thinly sliced
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2
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lemons, finely grated rind and juice only
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½ cup
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coarsely chopped flat-leaf parsley
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¼ cup
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coarsely chopped oregano
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To serve:
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buttered toasted baguette
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To serve:
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lemon wedges
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1
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Brush mushrooms clean, halve larger ones and set aside. Heat butter in a large frying pan over medium-high heat until foaming. Add shallot and garlic and cook until soft (4-5 minutes). Add mushrooms and cook, stirring, until just tender (4-5 minutes). Add lemon rind and juice, herbs, season to taste and serve with buttered toasted baguettes and lemon wedges.
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Note Cultured butter has lactic acid cultures added to it, imparting a slightly tangy flavour.
Drink Suggestion Bier de Garde.
RECIPE Emma Knowles
PHOTOGRAPHY William Meppem
STYLING Emma Knowles
DRINK SUGGESTION Max Allen