Serves2
Ingredients
200gm Mushrooms
4 large cloves Garlic (finely Sliced)
2 Shallots (finely Sliced)
1 glass dry white Wine
1 dessertspoon Olive Oil
2 tablespoon single Cream
2 tablespoon grated Parmesan Cheese
Black Pepper to taste
Preparation Method
Prepare your mushrooms by wiping all dirt from the surfaces with a piece of kitchen towel (do not wash as they will absorb water and become slimy) and slice them into chunky pieces.
In a shallow frying pan, add the oil and gently fry the Garlic and Shallots for a few minutes until soft but do not begin to brown.
Add the mushrooms and stir to ensure that they are coated in oil. Once they have started to colour, pour on the wine and turn the heat up to burn off the alcohol and reduce the liquid (by about half). After a few minutes reduce turn the heat to low and add the cream together with the Black Pepper.
Stir everything and heat gently for a couple of minutes.
Preheat a grill to high.
Transfer the mushroom and cream mixture into two shallow heat proof dishes.
Sprinkle the grated cheese over the top and place the dishes under the grill for a few minutes until the cheese starts bubbling.
Sprinkle the top with some chopped Parley or Basil (if desired) and serve the dishes on a separate plate (the dishes will be very hot!) together with some chunky bread to mop up the sauce.
Ormside Kitchen 