This is a bit of a special post in that the ingredients are hand picked by me in the woods. If you want to make this you'll probably have to buy a selection of mushrooms from the shop, but if you have your own mushrooms do use them! Whatever you do, do NOT use a butter substitute. This tastes of the forest.
Ingredients
Mushrooms
Butter
Cream
Salt & pepper
Method
Cut mushrooms into bite size chunks. Place in a cold frying pan and heat up till liquid comes out of the mushrooms. Reduce the heat and keep moving the mushrooms with a wooden spoon till the liquid has evaporated and the mushrooms ever so slightly start to stick to the pan. This is when you add the butter. Add a decent sized knob for the flavour and fry the mushrooms on a medium heat. Now add the cream and allow it to gently simmer until the consistency is right. Add pepper and salt to taste. Serve on buttered toast.
Ingredients
Mushrooms
Butter
Cream
Salt & pepper
Method
Cut mushrooms into bite size chunks. Place in a cold frying pan and heat up till liquid comes out of the mushrooms. Reduce the heat and keep moving the mushrooms with a wooden spoon till the liquid has evaporated and the mushrooms ever so slightly start to stick to the pan. This is when you add the butter. Add a decent sized knob for the flavour and fry the mushrooms on a medium heat. Now add the cream and allow it to gently simmer until the consistency is right. Add pepper and salt to taste. Serve on buttered toast.
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