This is my favourite vegetable dish. It makes a wonderful starter and is the tops as a late-night snack served on a toasted plain muffin.
preparation time 10 minutes
cooking time about 10 minutes
serves 4
Ingredients
125 g (4 oz) unsalted butter
2 tablespoons vegetable oil
50 g (2 oz) shallots, finely diced
2 garlic cloves, crushed
500 g (1 lb) wild mushrooms, sliced
2 tablespoons chopped fresh coriander
1 tablespoon chopped fresh chives
a pinch of paprika
2 tablespoons vermouth
2 teaspoons French mustard
300 ml (10 fl oz) double cream
25 g (1 oz) fresh Parmesan cheese, grated
salt and freshly ground black pepper
1 Heat the butter and oil in a large frying pan, add the shallots and garlic and cook gently for 5 minutes.
2 Add the mushrooms, coriander, chives and paprika, season with salt and pepper and cook over a medium-high heat for 1 minute, until the mushrooms are golden.
3 Pour in the vermouth, then stir in the mustard and cream. Mix thoroughly and bring to the boil. Check the seasoning and adjust if necessary. Serve straight away, sprinkled with the Parmesan.