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.