TheHummer
Cook
100 g unsalted butter
500 g mixed wild mushrooms
½ cup dry sherry
2 tsp chopped thyme
2 garlic cloves, crushed
2 tbs flat leaf parsley, chopped
baguette, sliced and toasted to serve
1 Heat the butter in a large frying pan over a medium heat. When the butter starts to bubble, add the mushrooms and increase the heat to very high. Cook for 1-2 minutes or until the mushrooms start to wilt, add the sherry, then add the thyme and garlic. Cook for 3 minutes, then add the parsley.
2 Pile the mushrooms onto a serving plate with toasted bread and let the guests help themselves. You could also add a pot of softened goat's cheese to spread on the toast. Servings: 4
500 g mixed wild mushrooms
½ cup dry sherry
2 tsp chopped thyme
2 garlic cloves, crushed
2 tbs flat leaf parsley, chopped
baguette, sliced and toasted to serve
1 Heat the butter in a large frying pan over a medium heat. When the butter starts to bubble, add the mushrooms and increase the heat to very high. Cook for 1-2 minutes or until the mushrooms start to wilt, add the sherry, then add the thyme and garlic. Cook for 3 minutes, then add the parsley.
2 Pile the mushrooms onto a serving plate with toasted bread and let the guests help themselves. You could also add a pot of softened goat's cheese to spread on the toast. Servings: 4
