Creamy Garlic Mushrooms
I’ve always been a big fan of mushrooms, I can’t help myself. When I was asked to feature a recipe for creamy garlic mushrooms on my blog, it took me a whole two seconds to decide. Mushrooms with garlic and cream is probably my favourite way to eat them.
Sunrise Senior Living specialise in assisted living in the UK and they have created a number of nutritious and tasty recipes that are not only suitable for the elderly, but can be enjoyed by just about anyone. As there was only CT and I to cook for, I halved the quantity and we both had a fairly substantial weekend lunch out of it. Not only was it filling, but it was quite delicious too. With plenty of watercress, parsley and garlic thrown into the mix, it felt as though it was doing us good. I used homemade crème fraîche rather than the cream stated in the recipe as I happened to have some in the fridge and I thought it would give an added dimension, but either one would work well. I used sherry rather than white wine as I didn’t want to open a bottle specially for this. I also decided the suggested butter on the toast wasn’t really needed, so I omitted that.
As this had plenty of parsley in the recipe, I am sending it off to Karen over at Lavender and Lovage for her Cooking with Herbs event.
- 100g button mushrooms
- 50g Portobello mushrooms
- 15ml sunflower oil
- 1 small onion - finely chopped
- 1 tsp coarse grain mustard
- 30ml sherry
- 1 large clove garlic
- 100ml crème fraîche
- 10g flat leaf parsley - finely chopped, plus a couple of extra sprigs for garnish.
- 4 slices granary bread
- watercress
- a little smoked paprika
- salt and pepper to taste
- Clean and roughly chop the mushrooms.
- Heat half of the oil in a non stick pan and sauté half the onion over a medium heat until soft. Add the mushrooms and fry until slightly caramelised. Remove from the pan.
- Heat the remaining oil and fry the onion until golden.
- Add the mustard, sherry, garlic and crème fraîche and simmer until the sauce thickens. Add the parsley and season to taste.
- Stir in the mushrooms and simmer for a couple of minutes.
- Toast the bread, cut into triangles and arrange on two plates.
- Spoon the mushrooms over the top, garnish with paprika and parsley sprigs and serve with the watercress,
- For a lighter lunch, this could serve 3-4 people. Use cream instead of crème fraîche if desired.
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Janie
27th March 2015
Not only does the dish look scrummy but the photo is excellent Choclette, really really beautiful and make me want to dive right in! 🙂
Janie x
Choclette
27th March 2015
Ah thank you Janie, coming from you, that is a compliment indeed 🙂
Helen @ Fuss Free Flavours
27th March 2015
I do like the idea of the sourness of the creme fraiche to cut through the richness of the cream. Lovely!
Choclette
27th March 2015
Yes, I think it works really well Helen. Thank you.
fashion-mommy
27th March 2015
Have to say mushrooms are my most hated food, can’t even stand the smell of them. But they are one of my hubby’s faves so may pass this on to him (he’s the cook in our house!)
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Choclette
27th March 2015
Your husband will certainly enjoy them if you don’t – thanks for commenting.
Linda Hobbis
27th March 2015
Looks delicious. I like the idea of special recipes to encourage the elderly to cook nutritious dishes rather than highly processed ready meals.
Choclette
27th March 2015
Hi Linda, I’m with you all the way on that one. Thank you.
Danielle Did What
27th March 2015
Sounds delicious, I love Mushrooms xx
Choclette
30th March 2015
In that case Danielle, I expect you’d love this 🙂
Camilla
27th March 2015
Ooh, yummy this sounds absolutely fabulous, love the sherry/mushroom combo and the creaminess! Fab photo too:-)
Choclette
30th March 2015
Thanks Camilla. I’ve used sherry before to good effect, so thought I’d sub it for the wine.
Sarah
27th March 2015
Mushrooms and garlic..heaven on a plate. I would gobble the whole lot!
Choclette
30th March 2015
Excellent Sarah, I’m all for gobbling up 😉
Lily Lau
27th March 2015
I love your recipes, creamy garlic mushrooms… mouth watering right now!
Choclette
30th March 2015
Thank you Lily. I’m on a fast day today and my mouth is watering at the thought of them too 😉
35 East Street
27th March 2015
I adore mushrooms and will eat them however they come but this sounds delicious! Loving the new blog, well done!
Choclette
30th March 2015
Thank you Sian, glad you like it. I’ve been looking forward to visiting your new site and will do so very soon.
Kate - gluten free alchemist
27th March 2015
I love mushrooms too especially big fat portobello ones. The creaminess alongside looks wonderfully decadent, yet the ingredients list as deliciously healthy. Bet they would be lovely as a savoury mille feuille!
Choclette
30th March 2015
You are so right Kate, they would be great as mille feuille or even in an old fashioned vol au vent.
Munchies and munchkins
29th March 2015
Can’t beat creamy mushrooms, I often replace cream with creme fraiche – I love the extra dimension of taste you get with it. Great pic too.x
Choclette
30th March 2015
Thank you. Yes I agree and that slight lemony flavour goes particularly well with mushrooms I find.
Lucy @ BakingQueen74
29th March 2015
These mushrooms sound great to me, just the sort of thing I would like to whip up for lunch one day. Going to try this as want to encourage my children to eat more meatless meals.
Choclette
30th March 2015
Thanks Lucy, if your kids are happy to eat mushrooms, I suspect they’d enjoy this. Good luck with the meatless meals 🙂
Dom
29th March 2015
i’m so glad you’ve started this new non chocolate exclusive blog C… with recipes like this I am totally won over and I know The Viking will be pleased with another cool veggie blog. Looks so delicious x
Choclette
30th March 2015
Thanks Dom, glad you approve and anything to please the Viking 😀
Krati
29th March 2015
There is some lovely combinations going on, worth a try..!!
Choclette
30th March 2015
Thanks Krati – if you like mushrooms, it’s definitely worth a try.
Karen
31st March 2015
TRES lush and a perfect entry for cooking with herbs! Karen
Choclette
31st March 2015
I’m just a little bit addicted to mushrooms on toast Karen, thank you.