This is fast becoming my new favourite snack. Brunch, lunch, starter, creamy delicious garlic mushrooms are always appropriate!
I like to use a mix of chestnut, white and button mushrooms but this is good with any mushrooms you have available.
Creamy garlic mushrooms with white wine
This should be enough for two
1 punnet mushrooms of your choice, or 1/3 punnet each of closed, chestnut and button
4 cloves garlic
1 small shallot
1 teaspoon butter
1/2 teaspoon oregano
1 small bay leaf
Small cup of white wine
1 tablespoon of single cream, or creme fraiche
Granary bread to toast and serve
Wipe the mushrooms with kitchen towel to clean and chop roughly into different shapes. I like to slice some and quarter others so you get a nice variety in the dish.
Finely chop the shallots and garlic and add to a hot pan with the butter and oil. Soften for 3/4 minutes and then add the mushrooms.
When the mushrooms are around 80% cooked add in your wine and reduce the heat. Add your oregano and the bay leaf and lave for 5-10 minutes to reduce the wine down. Stir in the cream or creme fraiche and then season to taste.
Serve immediately with crusty granary toast and enjoy!