Читать книгу Easy Meals - Rachel Allen - Страница 10
ОглавлениеI generally have a few mushrooms in my fridge – they are quick to cook and this is a great way of serving them. The anchovies dissolve in the butter, imparting a lovely depth of flavour to this dish.
Serves 4
PREPARATION TIME
10 minutes
COOKING TIME
20 minutes
110g (4oz) butter
12 tinned anchovies, chopped
6 cloves of garlic, peeled and sliced
800g (1¾lb) mushrooms, sliced
4 tsp chopped thyme leaves
Salt and freshly ground black pepper
4 slices of bread
25g (1oz) butter
100ml (3½fl oz) single or regular cream
* Melt the butter in a large frying pan on a medium heat and, when foaming, add the anchovies and garlic and cook, stirring frequently, for 2 minutes or until the anchovies have disintegrated and the garlic is lightly browned.
* Add the mushrooms and thyme, season with salt and pepper and reduce the heat to medium–low. Stir well, then cook, stirring occasionally, for 10–15 minutes or until the mushrooms are soft and browned.
* Meanwhile, toast the bread and butter it, then place on plates.
* Stir the cream into the mushrooms, increasing the heat to allow it to bubble for 1–2 minutes, then taste for seasoning and serve on the buttered toast.
