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Mushrooms With Garlic
A specialty of the restaurant Le Gentilhomme in The
Hague is mushrooms prepared in the same way as snails.
Our children love these mushrooms as much as we do, and
of course we started to look for how to prepare them. A
piece of advice: Be generous with the garlic!
Proceed as follows:
Ingredients:
1
. Fry the mushrooms in a small quantity of butter at
high heat. It is important the mushrooms do not
release water, which will happen if the heat is too
low. The mushrooms are ready when they have
acquired a golden brown hue.
·
two dozen large
mushrooms, stems
carefully removed
50-100 g butter
25-50 g crushed garlic (3-
·
·
2. Mix remaining butter with the crushed garlic.
3
6
garlic cloves)
. Place the mushrooms, one by one and upside down
on snail porcelain ramequins, and add a small
spoonful of the garlic butter on top of each
mushroom.
4
. Place the snail ramequins in a preheated oven at
o
2
00-225 C and fry for 5-10 minutes.
Serve together with white bread or toast to facilitate
sponging up the melted garlic butter.
6
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