You can serve this on toasted French baguette as a starter or main course. Why not cook this up as a side dish for a vegetarian dinner. Packed with flavour and very healthy, I assure you your guests will be delighted.
This recipe will serve 6 portions.
1 1/2 pounds of whole small button mushrooms, wiped clean (if you want to splash out, use mixed wild mushrooms)
4 tablespoons of extra virgin olive oil
3 tablespoons of salted butter
1 level teaspoon of quality sea salt
A good grinding of black pepper (about 5 twists)
1 tablespoon of grated garlic (about 6 cloves)
1 dessert spoon of fresh thyme leaves, finely chopped
2 tablespoons of lemon juice
100mls of good dry white wine
2 tablespoons of coarsely chopped flat leaf parsley
1 French baguette cut into six inch pieces and toasted.
In a large frying pan or wok, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelised on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelised, toss them and continue to cook for about 5 minutes.
Add the butter. Cook and toss for 5 minutes, until beautifully browned.
Season with salt and pepper and add the garlic. Sauté for a further 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
Toss in the parsley and serve immediately on toasted baguette or as a dinner party side dish.