Ingredients Jump to Instructions ↓

  1. 450g/1 lb button mushrooms, sliced if large

  2. 45ml/3 tbsp olive oil

  3. 45ml/3 tbsp stock or water

  4. 30ml/2 tbsp dry sherry

  5. 3 garlic cloves, crushed

  6. 115g/4 oz low-fat soft cheese

  7. 30ml/2 tbsp chopped fresh parsley

  8. 15ml/1 tbsp snipped fresh chives salt and ground black pepper Serves

Instructions Jump to Ingredients ↑

  1. Method : Put the mushrooms into a large saucepan with the olive oil, stock or water and sherry, if using. Heat until bubbling, then cover the pan with a tight-fitting lid and simmer gently for about 5 minutes. Add the crushed garlic and stir well to mix. Cook for a further 2 minutes. Remove the mushrooms with a slotted spoon and set them aside. Cook the liquor until it reduces down to 30ml/2 tbsp. Remove from the heat and stir in the soft cheese, parsley and chives. Stir the mixture well until the cheese has completed melted, then return the mushrooms to the pan so that they become coated with the cheesy mixture. Season to taste with salt and pepper. Pile the mushrooms on to thick slabs of hot toast. Alternatively, spoon them into four ramekins and serve accompanied by slices of crusty bread.


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