Preparation time: 20minutes
Serves: Serves 4
Warning: This recipe is a total rebel when it comes to those New Year's resolutions diets. Say goodbye to your diet plans and hello to a creamy paradise! Let's just pretend we'll start that diet next week, deal? This dish is so good, it's worth the cheat day!
Whether you enjoy it as a scrumptious side dish or a quick late-night snack, this recipe is a winner. Sprinkle it on pasta, mix it with rice, or slather it on steak like a boss. Get creative with different seasonings salts to spice things up.
What you would need:
Vegetable Oil - for frying 2 tbspÂ
3 Spring onion (1 - Shallot, Fine Diced)
250g mushrooms -Â thinly sliced (wild mushrooms Chantarelles)
Steak salt
250ml double cream
Prep:
Cut the spring onions into slices and keep the white bits separated from green bits. Clean your mushrooms, then cut them into half slices. Cut each in half and then slice it into 2mm piece.
Heat a pan on a high heat and add the vegetable oil. Add the white slices of the spring onion first and after 2 minutes add mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Do not overcrowd the pan and keep the ingredients moving.
Season with Steak salt to taste. Stir in double cream and add the green slices of the spring onion. Bring to a boil; reduce heat and simmer until reduced and slightly thickened, about 5-6 minutes. Serve immediately on toast with salad and you can garnish with parsley, if desired.
Recipe Tips:
Make sure all the food is prepped before you start cooking.
Cut all of the vegetables to a similar size to ensure they cook evenly.
The oil needs to be hot before you start cooking, but reduced to a medium heat once you start cooking.
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