SAUTEED GARLIC, CHILLI AND HERB MUSHROOMS

40 mins cooking time

Ingredients

4 portions

20 g Lurpak® Slightly Salted Butter

2 kilos assorted button mushrooms, cleaned and cut to the same size

1 large red onion, peeled and finely diced

3 garlic cloves, crushed

1 fresh chilli, deseeded and finely chopped

1 tbsp fresh thyme leaves

salt and black pepper

4 tbsp fresh tarragon

1 small bunch fresh parsley, chopped

Juice of 1 lemon

To serve

Toasted bread, in pasta or stir into an omelette

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Method

Heat half of the Lurpak® butter in a large frying pan. Add half the mushrooms and half of the onion. Stir continuously over a low heat. Once the mushrooms start producing liquid, turn the heat up and cook until the steam evaporates and the mushrooms are golden.

Mushrooms hold a lot of water so make sure you cook them until all the water has evaporated. ½ tsp crushed coriander seeds added at the beginning of cooking would be a fragrant addition to the dish.

Remove the mushrooms and set aside. Repeat the process with the remaining mushrooms and onion.

Once all the mushrooms are cooked, return them to the pan with the garlic, chilli and thyme and season with salt and black pepper. Stir for 1 minute and then add tarragon, parsley and lemon juice. Check again for seasoning and serve on toasted bread, in pasta or stir into an omelette.

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