Creamy Garlic Mushrooms
Ingredients
2 tablespoons unsalted butter
3 cloves garlic, minced
16 ounces mushrooms, thinly sliced
175 ml White wine
1/3 cup heavy cream
2 ounces cream cheese, softened
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
salt and freshly ground black pepper, to taste
2 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
3 cloves garlic, minced
16 ounces mushrooms, thinly sliced
175 ml White wine
1/3 cup heavy cream
2 ounces cream cheese, softened
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
salt and freshly ground black pepper, to taste
2 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
Cooking Instructions
Melt butter in a large skillet oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
Stir in heavy cream, cream cheese,wine, thyme and oregano; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes.
Preheat the grill to high. Transfer the mushrooms and cream mixture to two shallow, heat-proof dishes. Spinkle the grated cheese over the top of each and place the dishes under the grill. Keep an eye on these so that they don't start to burn - it should only take a couple of minutes for the cheese to be browned and bubbling. Stand each dish on a large plate (don't forget to warn guests how hot the dishes will be!) and serve with granary toast for mopping up the sauce.
Serve immediately, garnished with parsley, if desired.
Stir in heavy cream, cream cheese,wine, thyme and oregano; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes.
Preheat the grill to high. Transfer the mushrooms and cream mixture to two shallow, heat-proof dishes. Spinkle the grated cheese over the top of each and place the dishes under the grill. Keep an eye on these so that they don't start to burn - it should only take a couple of minutes for the cheese to be browned and bubbling. Stand each dish on a large plate (don't forget to warn guests how hot the dishes will be!) and serve with granary toast for mopping up the sauce.
Serve immediately, garnished with parsley, if desired.
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