Mushrooms with garlic and thyme on toast
Once I’m home from a forest adventure and am wearing my soft clothes after a hot shower, I’m ready for an easy supper. A bowl of these mushrooms on my lap, a movie on the television and the promise of an early night is my idea of Sunday night heaven.
Ingrediënten
- 400 –500 g about 1 lb saffron milk cap or pine mushrooms (see Note)
- 2½ Tbsp 50 g butter, plus extra to serve
- 3 garlic cloves finely chopped
- 2 Tbsp thyme leaves
- ¼ cup 60 ml single (pure) cream
- Sourdough bread to serve
Instructies
- Clean, trim and slice the mushrooms.
- Heat the butter in a large heavy-based frying pan over high heat until bubbling.
- Add the mushrooms, garlic and thyme.
- Cook, stirring, for a few minutes until the mushrooms collapse and soften.
- Add the cream and season well with sea salt and freshly ground black pepper.
- Cook, stirring, for 1 minute, then remove the pan from the heat.
- Slice, toast and butter some lovely crusty sourdough bread.
- Plonk a plate of buttered toast and the pan of mushrooms on the table and dig in.
Notes / Tips / Wine Advice:
Use Swiss brown mushrooms or another favourite mushroom if you don’t have access to saffron milk caps.
--------------------------------------------------------------------------------------------------
