CREAMY GARLIC PARMESAN DRESSING RECIPES

Steps:

• Whisk the mayonnaise, sour cream, vinegar, olive oil, garlic, oregano, sugar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Stir in the parsley, parmesan and pecorino. Season with more salt and pepper. (The dressing will keep, refrigerated, up to 1 week.)

Steps:

• Heat the oven to 180°C/160°C fan/gas 4. Melt the butter in a large heavy-based frying pan over 
a medium-high heat. Add the 
halved button mushrooms and fry for 10-12 minutes, tossing them 
around the pan, until golden and starting to soften. Season well 
with salt and pepper, add the 
garlic and fry for 2-3 minutes more.
• Stir in most of the chopped parsley, then divide the mushroom and garlic mixture equally among 
the 6 ramekins. Set the ramekins aside to cool.
• Whisk the crème fraîche and cream cheese together in a small mixing bowl, then dollop evenly over 
each ramekin. Grate the parmesan (or other cheese) over, then put the ramekins on a baking tray.
• Transfer the tray to the oven and bake the mushrooms for 15 minutes until bubbling and starting to turn a bit golden on top. Scatter with the remaining chopped parsley and serve straightaway, with small hunks of crusty bread on the side to dip into the cooking juices.