I love any variety of mushrooms and this in particular is one of my favourite dishes! Such a versatile dish, you can serve it as an appetizer, main or even use it as a filling in many canapés. It is quick to prepare and has a great taste!
The way I have served it will make 4-6 pieces
150g Button Mushrooms – Cut into 4’s
1tbsp Olive Oil
2 Cloves Garlic- Finely Chopped
1 ½ tbsp Finely Chopped Fresh Dill
75ml Double Cream
1-2tbsp Grated Mature Cheese- Check the taste after 1tbsp if you like it more cheesy then add the second tbsp
Grounded Pepper for Seasoning
Small French Baguette- Sliced in circles a little thick
Take a pan, add olive oil and garlic. Let this sauté only for 30 seconds or so, be careful not to colour it, as the taste of this dish will change; add the mushrooms and give it a stir. Increase the heat and cook on high until all the water has evaporated and you will see the mushrooms will still have its shape and slight firmness. Once the water has evaporated add the pepper, dill, cream and cheese. Let this mixture boil in low heat until the sauce starts to thicken. Switch the heat off. Taste the mushrooms and if it needs salt then add some but you may not need any as the cheese is salty enough. If you are making this dish earlier on during the day, you will notice that the mixture has thickened quite a bit; just add a little water to loosen and to get the right consistency for whatever dish you will be preparing.
Serve hot or cold with sliced French baguette! Yummy!