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Mushrooms in cream saucePeter FlynnAlison made this for a lunch party last year, 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.3 big punnets of mushrooms6 cloves of garlic4 tbsp olive oil1 glass of red wine2 tbsp soy sauce2oz (weight) of
blue cheese, crumbled or cut fine4 fl.oz double (heavy) creamStalk and quarter the mushrooms
(or cut smaller, if they're big).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 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.Add the red wine and soy
sauce, stir well, replate the lid and keep cooking to
reduce the liquid (and take away the vinegary taste of the
wine).Add the cheese and cream, bring back to the boil, and serve in
the pan.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.