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There are many versions of this dish and depending on the mood, I tend to try with breadcrumbs, pastry or just butter and herbs. Here's a version that I like making as it is Stuart's favourite. Try it and let me know what you think and if you have a particular favourite pass it on - I will try it on hubby and also put it on the site.
Serves 4
Ingredients
1 packet button mushrooms cleaned and halved
6 spring onions chopped
1 table spoon butter or margarine
3 tbsp olive oil
2 garlic cloves finely chopped
1 tsp lemon juice
Handful fresh herbs (basil & parsley) roughly chopped
Grated parmesan
1 thick baguette
Method
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Heat olive oil and add butter or margarine which ever you prefer (butter adds a nutty flavour). |
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Add chopped garlic and stir well - do not let it burn. |
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Add mushrooms, increase temperature and stir in high heat for 3 minutes. |
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Reduce the temperature and add spring onions along with lemon juice. |
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Let simmer for another 5-8 minutes. |
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In the meantime, slice a thick baguette diagonally and toast under a grill or in a toaster. |
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Put 2 pieces of baguette slices on a starter dish, put garlic mushrooms on top. Sprinkle with parmesan cheese and herbs. |
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Serve the starter with crispy lettuce & sliced red onions. |
Hope you enjoy my version! I look forward to getting some more ideas to try in my own kitchen.
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