Creamy Garlic Mushrooms

Directions

• Lay out all your required ingredients ready to start your dish.
  
  Thickly slice your mushrooms
  Crush or finely chop your garlic
  Finely chop your parsley and set aside.
  
  Tip: Clean your mushrooms, brush with a pastry brush or similar small brush. If you prefer to wash your mushrooms, please do this very quickly and fully pat dry with kitchen roll as mushrooms absorb moisture and you can also lose some valuable flavour.
• To a hot skillet or frying pan pour 3 tablespoons of olive oil and half the butter (the butter helps to stop the oil from burning) allow to heat up, once heated up add your mushrooms and sauté for three or four minutes, moving them around then pan regularly.
  
  Add half of the chopped parsley, crushed garlic, salt, pepper and continue to sauté for 2 minutes.
• Add the cream, bring it back to a boil and reduce the heat to simmer for 2 minutes stirring regularly.
  
  Add the parmesan cheese to the pan and continue to stir until the cheese is fully combined into the sauce.
  
  Continue to cook until the cream has reduced to lovely consistency (enough to coat the back of a serving spoon).
  
  Tip: If your cream starts to become a little too thick, loosen the mix with a little of the semi-the skimmed milk until the consistency is just how you want it to be.
• Season to taste with freshly cracked black pepper and salt where required.
  
  Transfer to serving bowls and enjoy.
  
  Tip: The creamy garlic mushrooms are just beautiful when served with a few slices of toasted baguette or ciabatta bread.