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Garlic Mushrooms

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: : 6

Metric Cups
  • 1 kilogram chestnut mushrooms (sliced)
  • 100 grams butter
  • 6 rashers streaky bacon (cut into thin strips and fried until crisp)
  • 12 grindings dried porcini (soaked in hot water for 10 mins)
  • 4 cloves garlic (crushed)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons olive oil
  • salt
  • pepper
  • 2⅕ pounds cremini mushrooms (sliced)
  • 3½ ounces butter
  • 6 rashers bacon (cut into thin strips and fried until crisp)
  • 12 grindings dried porcini (soaked in hot water for 10 mins)
  • 4 cloves garlic (crushed)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons olive oil
  • salt
  • pepper

Method

Garlic Mushrooms is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Fry the mushrooms in the oil and butter for 5 minutes, stir in the porcini (and their soaking liquid) and continue to cook for a few more minutes.
  • Add the garlic and seasoning and cook until the liquids produced have reduced by half.
  • Stir in the parsley and sprinkle with the crispy streaky bacon bits.
  • Fry the mushrooms in the oil and butter for 5 minutes, stir in the porcini (and their soaking liquid) and continue to cook for a few more minutes.
  • Add the garlic and seasoning and cook until the liquids produced have reduced by half.
  • Stir in the parsley and sprinkle with the crispy bacon bits.
  • Additional Information

    If you can get them you can include some mixed wild mushrooms. I keep a few portions of this recipe in my freezer ready to be thrown into soups, casseroles and my sausagemeat stuffing.

    If you can get them you can include some mixed wild mushrooms. I keep a few portions of this recipe in my freezer ready to be thrown into soups, casseroles and my sausagemeat stuffing.

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