Sauté Garlic Mushrooms with Garlic and Chive Butter
As easy as can be. Use as a starter or as a side dish or as a vegetarian main course served on a herb salad with a few roasted new potatoes. Big field mushrooms work well cooked whole or simple button halved or quartered or an assortment of oyster mushrooms just pulled apart.
Preparation time: 5 - 10 minutes Quantity: Serves 2 - 4 Cooking time: 6 - 10 minutes
Ingredients
Garlic and Chive Butter –
3 oz / 75g soft butter
2 cloves crushed garlic
1 tablespoons chopped chives
1/2 lb./ 8 oz /250g any Mushrooms you like
Method
- Make up the Garlic and Chive Butter by forking the butter, garlic and chives together
- Make a roll / sausage shape in cling film
- Chill in the fridge till needed
- Wash and trim the tops of the mushrooms or keep whole or cut in 1/2s or slices -depending on size
- Melt a third of the garlic butter in a pan
- Add the mushrooms and sauté till cooked (Soft and slightly brown)
- Pour in a dish and serve with a couple of slices of cold garlic butter on top – accompanied with a good chunk of bread.