Thyme- and garlic-scented mushrooms

Thyme- and garlic-scented mushrooms

By
From
Meat
Serves
6
Photographer
Dean Cambray

You can use any variety of mushrooms or, indeed, any combination of different varieties – the more the better. I like to keep the mushrooms fairly large and chunky, and as close to their original shape as possible. Tear or roughly chop larger varieties; keep small ones whole.

Serve as a side dish with sausages or grilled lamb. I like to add a spoonful of the reduced cooking liquid to sauces and gravies, where it adds an extra earthy depth.

Ingredients

Quantity Ingredient
500g mixed mushrooms, roughly chopped
50g butter
4 garlic cloves, crushed
1 1/2 cups water
1 teaspoon salt
1/4 cup thyme leaves
3 tablespoons parsley, chopped

Method

  1. Combine all the ingredients, except for the parsley, in a large saucepan. Bring to the boil, then lower the heat to a lively simmer and cook for 15 minutes, or until most of the liquid has evaporated. The mushrooms should be tender and the liquid reduced to a thick sauce. Stir in the parsley and serve straight away. Otherwise, leave to cool before refrigerating; they’ll keep for up to 7 days.
Tags:
Meat
Adrian
Richardson
La
Luna
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