Champignons à L'ail (Garlic Mushrooms)

Cynna's Note:

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.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 8 ounces button mushrooms, cleaned
• 2 tablespoons chicken stock
• 2 tablespoons butter
• 2 garlic cloves

Directions:

1. 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.
2. Heat the pan, medium-high, until the butter melts and then drop in the garlic.
3. Simmer for a few moments and then put in the cleaned trimmed mushrooms.
4. 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.
5. Serve hot as a starter.

Reviews

[Bergy]

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

[atlfitgirl]

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!!!

[FLKeysJen]

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.