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:
Serves as many as you want (but it soon vanishes); this was for six.
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
Eat with freshly-baked focaccia or other flattish bread. Yes, you can mop up the juice when all the mushrooms are gone, unless I get the pan before you.
You
don’t need to wash mushrooms unless
you are aware of an ongoing health hazard, just brush off any soil
and grit. Trim 1–2 mm off the root end of the stalks if they seem
dried out. Supermarket farmed mushrooms can be rather
tasteless, so try to add some field or forest mushrooms if
possible. Mushrooms are 90% water, so for recipes where you
fry them, you need a
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