Prep 10 mins
Cook 15 mins
There is a trick to these- the mushrooms are not fried as they seem to be. Posted for ZWT II '06 Can use water or vegetable stock in place of chicken stock for a vegetarian option.
- Smash and chop two cloves of garlic. Put 2 tbsp of butter in a small pan and add an approximately equal quantity of chicken stock.
- Heat the pan, medium-high, until the butter melts and then drop in the garlic.
- Simmer for a few moments and then put in the cleaned trimmed mushrooms.
- Simmer open very gently for about 10 minutes so that the butter and water foams into a smooth sauce and some of the water evaporates away.
- Serve hot as a starter.
What can possibly go wrong with garlic and mushrooms - I am sorry that I didn't have button mushrooms but I can assure you the wonderful flavor was there with the sliced ones too. Served as a side dishfor Sunday brunch Lovely
Delicious! I used an 8 oz package of button mushrooms and some fresh shiitakes. I chose to slice them because they were so large, but it would have been so pretty if you can find tiny button mushrooms. I used some chicken soup base (Better Than Bouillon) for the stock and just added a touch of water to it so it could steam... We loved the simplicity in preparation and the garlic taste! Was a great side to our steaks and baked potatoes... Thanks for sharing!!!
Love the idea of using chicken stock instead of all butter to cut down on fat but like Jess, my sauce didn't thicken like the photos - I'll try it again another time and see what happens.