Creamy garlic mushrooms
Inspired by the amazing garlic mushrooms of La Nonna, Wimbledon’s finest Italian restaurant, I have tried to emulate this side dish at home without daring to ask the chef for the recipe. I’ve come up with something that works as a side dish, La Nonna-style, or it can do double duty as a pasta sauce, especially if you toss in some bacon, chopped spring onions, a splash of white wine and fresh parsley to garnish. To make this recipe as a substantial pasta sauce, follow the method below, fry up some diced bacon and onion and stir in at the end with the white wine.
200g chopped mushrooms
30g salted butter
Three cloves of garlic, crushed
1 cup cream, double cream, creme fraiche or sour cream – pretty much any cream in the fridge will do the job.
Salt and pepper to taste
Grated cheese, optional
- Preheat the oven to 180 degrees C.
- Melt the butter in a pan and briefly fry the mushrooms and garlic.
- Transfer the mushrooms and garlic to an ovenproof dish with the butter from the pan.
- Combine the salt and pepper with the cream and pour over the mushrooms and garlic.
- If you’re making this as a side dish rather than the basis of a pasta sauce, feel free to sprinkle some grated cheese on top – any cheese that melts well is fine.
- Bake for 10 minutes and, ideally, serve immediately.