Last night after a day filled with admin and e-mails, I was not in the mood to spend a lot of time in the kitchen. I wanted something quick and filling but needed comfort as we are experiencing icy weather at the moment. The only problem is that comfort food doesn’t always equate to quick and easy food.
I had mushrooms (and a lot of them) in the fridge and immediately thought of how delicious they would be when fried with garlic, doused in cream and finished off with fresh parsley and lemon juice. The only problem was that my family wouldn’t exactly be pleased with a bowl of creamy mushrooms. I decided to cook some pasta for the kids and served the grown-ups their mushrooms on sourdough toast topped with fried eggs and chilli oil. To say this meal was outstanding is a bit of an understatement, if I have to say so myself. There’s something incredibly delicious about perfectly cooked mushrooms paired with a fried egg with the yolk oozing out.
I’ve found the trick with cooking a lot of mushrooms (which I’m often doing as I have a crowd to feed every night) is to fry them in a very hot wok. After approximately 5-8 minutes, the mushrooms will be brown and they will then start releasing quite a bit of liquid. This is where a lot of people panic as they don’t want the mushrooms to go soggy but with creamy mushrooms, you want a bit of sauciness so I simply allow the mushrooms to cook in their own juices until perfectly cooked (tender but still with a bit of texture) and then add the cream, parsley and lemon juice. I allow it to cook for about 5 minutes by which time the sauce will have thickened slightly and the mushrooms will be coated in this intensely mushroom-flavoured sauce. It’s almost like “essence of mushroom”, which is pretty awesome.
This is great as a quick supper but I can just imagine how pleased guests would be if you served this as brunch. Add a Mimosa or two and you have a meal to be remembered!
2 tbsp olive oil
400g (14.11 ounces) mixed mushrooms, cleaned and roughly chopped
3 garlic cloves, thinly sliced
150ml (5.07 fluid ounces) cream
2-3 tbsp fresh parsley chopped
juice of 1/2 – 1 lemon (depending on taste)
salt & pepper to taste
thick slices of toasted sourdough bread
chilli oil/fresh chillies
- Heat a large frying pan/wok until very hot.
- Add the olive oil and fry the mushrooms and garlic until golden brown and until the juices start coming out.
- Add the cream, parsley and lemon juice and cook for 5-10 minutes until the sauce has thickened slightly and the mushrooms are cooked to your liking.
- Season to taste and serve on toast with eggs and chilli oil.