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INGREDIENTS
1 kg mushrooms (roughly 2 pounds)
3 Tablespoons butter/margarine
2 onions, chopped
2 cloves garlic, crushed
salt and pepper
1/2 cup thick cream
8 potatoes
chopped parsley
Clean and chop mushrooms
Place the mushrooms in a large saucepan and heat through. Drain off the excess liquid.
Return the saucepan to the stove and let the mushrooms dry over a medium heat.
Increase the heat and add the butter, onions and garlic. Brown and add the seasoning.
Remove from the saucepan.
Pour the cream over the mushrooms and toss to coat evenly. Place in a serving dish and keep in the warming drawer.
Cook the potatoes in boiling water until semi-cooked. Remove from stove and drain the water. Chop the potatoes into small cubes. Place the potatoes in the saucepan and fry in an extra bit of butter until lightly browned.
Mix the potatoes with the mushrooms and sprinkle parsley on top.
Serve with garlic bread and salads.
VARIATION:
Sprinkle grated cheese on top of the mushrooms and potatoes then bake for about 15 minutes at a medium heat.
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