MUSHROOM STARTERS RECIPE RECIPES

MUSHROOM RECIPES | BBC GOOD FOOD

Mushroom recipes | BBC Good Food image

Discover our range of mouthwatering mushroom recipes, from classic mushroom risotto and creamy stroganoff to mushroom soups, wellingtons and pies.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

BAKED CREAMY GARLIC MUSHROOMS RECIPE | DELICIOUS. MAGAZINE

Baked creamy garlic mushrooms recipe | delicious. magazine image

delicious. editor Karen Barnes’s late mum used to make this decadent starter on special occasions, and now Karen makes them regularly. Why? “Because they taste wonderful, they take about 20 minutes to prep and (best of all) you can make the whole thing ahead, then leave the little dishes in the fridge ready to flash through the oven just before everyone sits at the table. That’s my kind of cooking,” she says. Try our baked ricotta pots too for another simple and speedy starter.

Provided by delicious. magazine

Total Time 0 minutes

Yield Serves 6

Number Of Ingredients 10

Ingredients

25g butter
?500g button mushrooms, ?halved
2 garlic cloves, crushed
Small bunch fresh flatleaf parsley, ?roughly chopped
150g crème fraîche
?150g full-fat cream cheese
?15g parmesan (or vegetarian alternative)
Crusty bread to serve
You’ll also need…
6 x 150ml ramekins

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.

Nutrition Facts : Calories 209kcals, FatContent 19.8g (13.1g saturated), ProteinContent 5.1g, CarbohydrateContent u20282.1g (1.9g sugars), FiberContent 1g

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