In my house, mushrooms can feature in a meal at any time of day – tucked into a breakfast omelette, piled on toast for a quick lunch or to snuggled up next to a delicious steak at dinner. They are truly versatile and always a hit.
This version works well for all three, or if you prefer, mix it through some peppery salad greens and add chopped avocado and a crumble of feta for a salad in a flash.
You can use whichever variety of mushrooms you have in your fridge – they all work beautifully. If you’re after a little extra bite, sizzle some chopped chorizo and mix it through.
You will need:
- 2-3 cups chopped mushrooms
- olive oil
- 1 tbsp butter
- 2 cloves garlic, crushed
- 1 tsp fresh thyme, finely chopped
- 1 tsp paprika
- 1/2 tsp cayenne pepper (or to your taste)
- a dash of red wine (optional)
- 1/3 cup chicken stock
- 1/4 cup cream
- salt and pepper
Heat a good slug of olive oil and the butter in a pan until the butter starts to froth. Add the thyme, garlic and mushrooms and stir fry until some of the edges of the mushrooms turn golden.
Add the paprika, cayenne and stock and wine (if using) and simmer until the liquid is almost evaporated. Season well with salt and pepper and add the cream, then reduce the heat. If you’re after a ‘sauce’ consistency, turn out onto toast or a serving plate, or simmer for a couple of minutes to reduce the liquid.
Serve on delicious buttery toast. Serves 2.