Mushrooms in cheese and cream sauce
Peter Flynn
🔗Alison made this for a lunch party last year and I missed
seeing how she did it, but when she repeated it this weekend I
was watching, so here’s how it works:
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Serves 6. Prep time: 25 minutes.
Ingredients
- 3 big punnets mushrooms
- 6 cloves garlic
- 4 tbsp olive oil
- 1 glass red wine
- 2 tbsp soy sauce
- 2 oz blue cheese | crumbled or cut fine
- 4 fl.oz double cream
- 3 tbsp parsley | chopped fine
Method
Separate the stalks of the mushrooms, trim any
dried-up root end, and chop fine; then quarter the mushrooms (or cut smaller, if they’re large) (see tip).
Finely chop the garlic and put to soften in a
very large pan with the oil on a low
heat, taking care not to burn it.
Add all the mushrooms and turn them over so they
all get a bit of oil.
Put on a lid and turn up the heat. After a couple of
minutes, they should be cooking in their own juice, which will
reduce them and make them tastier.
Add the wine and soy sauce, stir well,
replace the lid and cook for about five minutes to reduce the
liquid and evaporate the alcohol from the
wine).
Add the cheese and cream, bring back to the boil, and serve in the
pan, sprinkled with the parsley.
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