mushrooms This is a really quick and tasty recipe that I usually like to eat on toast for lunch but you can also serve it on grilled polenta or pasta for a classy vegetarian meal, or over steak as a sauce. As an interesting variation, you could mix up the variety of mushrooms and try Swiss or Oyster as well as the usual button mushroom.

I’ve adapted this recipe over the years, taking out a few ingredients and making it easier. As usual, I don’t normally measure, so I’ve tried to give approximate quantities.

Ingredients

50g butter

500g mushrooms, sliced

2 Tbsp fresh rosemary or about 1/2 tsp of dried

slosh or two of dry white wine

1/4 cup sour cream

1 tsp Dijon mustard

freshly cracked black pepper

Method

  1. Melt butter over medium heat in a saucepan and fry mushrooms and rosemary for a couple of minutes.
  2. Add wine and reduce slightly for one minute.
  3. Add remaining ingredients and cook over low heat until mushrooms are soft.
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