Saturday, 17 September 2011

Mushrooms with Marsala and Thyme.

So good. Eat them on toast, in risotto, tossed with freshly cooked tagliatelle. Have them for breakfast or a late night snack. Unless you don't like mushrooms, although maybe this recipe would convince you otherwise?

2 tbsp butter
2 cloves garlic, finely chopped (maybe leave them out if having this for breakfast)
250 grams chestnut mushrooms, sliced
Thyme leaves from 3-4 sprigs, chopped
splash Marsala or Madeira
100ml double cream
1/4 porcini mushroom stockcube (optional but desirable)
Salt, freshly ground black pepper and nutmeg

Melt the butter over a medium heat in a frying pan. Add the garlic and cook for about a minute until the scent rises. Add the mushrooms and cook until softened, then stir in the thyme leaves. When the mushrooms are very nearly done, turn up the heat and pour in the Marsala. Let it bubble, and when the alcoholic fumes have evaporated, add the cream and crumble over the stock cube, if using. When the cream has thickened and is clinging to the 'shrooms, take of the heat and season with pepper and nutmeg, and salt if you haven't used the stock cube.

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