We love this rich garlicky way of serving mushrooms, first featured in Woman's Weekly in 1981. Perfect as a side or as party nibbles
Ingredients
- 60g butter
- 1 small onion, peeled and chopped
- 250g mushrooms, wiped and sliced
- 1 medium egg
- 150ml double cream
- Grated rind of 1 lemon and 1 tablespoon juice
- Salt and freshly ground black pepper
- Good pinch of freshly grated nutmeg
- Parsley, to garnish
- Salad, to serve
For the topping:
- 1 clove garlic, peeled and crushed
- 3 slices white bread
- 2 individual gratin dishes, buttered
WEIGHT CONVERTER
Method
- Set the oven to 180°C/350°F/Gas 4. Melt half the butter in a frying pan and fry the onion gently for 2 mins. Add the mushrooms and cook for 30 seconds. Take off the heat and cool for 5 mins.
- Beat the egg in a small bowl or jug and add the cream, lemon rind and juice, seasoning and nutmeg. Tip in the mushroom mixture and then divide between the two dishes.
- To make the topping: Cream the rest of the butter with the garlic and then spread this over the slices of bread. Take off the crusts and cut each slice into 9 squares. Arrange them, overlapping on top of the mushrooms. Bake in the centre of the oven for 30 mins or put them under the grill to brown the bread. Garnish with parsley. Serve with salad.
Top Tip for making Creamy mushrooms
Woman's Weekly are re-creating their favourite 100 recipes to celebrate their 100th birthday
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Vegan Mushroom Tacos with Pineapple Salsa
Serve up an authentic taste of Mexico this summer with our vegan mushroom tacos. Go the extra mile by making your very own corn tortillas, you won’t regret it!
By Keiron George Published
-
Cream cheese stuffed mushrooms
This recipe for stuffed mushroom caps, generously filled with cheese and garlic, makes a great meal for vegetarians and meat eaters alike.
By GoodtoKnow Published
-
Cheese stuffed portobello mushrooms
If you want to satisfy your hunger fast, try this quick and easy mushroom recipe.
By GoodtoKnow Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
When does winter start? The first day of winter 2023
When does winter start? We reveal when the first day of winter will be in 2023, and answer your questions about the coldest season.
By Lucy Wigley Published
-
Leif and Nova are just two of the 20 spring-themed baby names sure to stand out on the class register - would you choose one?
20 lesser-known baby names that give spring vibes and are perfect for an Easter baby
By Ellie Hutchings Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published