James Martin Garlic Mushrooms Food

EASY GARLIC MUSHROOMS

Steps:

• Preheat the oven to 240C/ 220C fan.
• In a bowl combine the butter, salt if using, squeezed garlic, parsley and half of the cheese and mix well with a fork.
• Lay the mushrooms on a baking tray, spoon the mixture on top and sprinkle with some black pepper. Place in the oven for 10 minutes and preheat grill to medium.
• Take the mushrooms from the oven, top with the remaining cheese, place under the grill for about 2 minutes or till melted to your liking.

JAMES MARTIN'S GREAT BRITISH ADVENTURE: WHISKY CHICKEN WITH WILD MUSHROOM & MUSTARD SAUCE

Steps:

• Heat a large, wide, non-stick sauté pan over a medium heat until hot. Add the butter and heat until melted, then add the chicken pieces, skin-side down. Season them all, then fry for about 10 minutes, until deep golden. Stir in the shallots and garlic and cook for 3-4 minutes, until starting to soften. Turn the chicken over so it's skin-side up.
• Pour the whisky into the pan and bring to a bubble to burn off the alcohol. Stir in both types of mustard, then add the potatoes, mushrooms and tomatoes. Season well then stir in the stock, cover and bring to the boil.
• Reduce the heat and simmer gently for 20 minutes, or until the chicken is cooked through. Cut through the thickest piece of meat and check there are no pink juices.
• When the chicken is cooked, pour over the double cream and stir in the parsley. Add the wild garlic to the pan and cook for around one minute until it's wilted, then remove from the heat, sprinkle the flowers over the top and serve.
• James Martin's Great British Adventure, Quadrille, £25.

STUFFED MUSHROOMS

Steps:

• Heat oven to 220C/200C fan/gas 7. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks. Place on a baking tray top-side down.
• Fry the lardons for 8-10 mins until just starting to crisp up, then finely chop the shallot, mushroom stalks and garlic. Add to the bacon and fry on a moderate heat for about 5 mins until all the ingredients are cooked.
• Take off the heat and add the breadcrumbs and sage, then stir to make an even mixture. Spoon into the hollows of the mushrooms and sprinkle with the grated cheese.
• Bake for approximately 8-10 mins until the cheese has melted. Serve with crusty bread and a green salad.

CREAMY GARLIC MUSHROOMS

Steps:

• Give the mushrooms a quick wash. Slice length-ways and add to a pan with olive oil on medium heat, frying for about five-six minutes.
• Chop the onion and garlic and add to the pan. Fry for another five minutes or so, until soft.
• Add the cream, salt and pepper, parsley, soy and Worcestershire sauce.
• Bring to the boil, then reduce heat and simmer for another five minutes. Voilà!

GARLIC MUSHROOMS ON TOAST

Steps:

• Heat the oil in a large frying pan, then tip in the mushrooms and garlic and cook for 3 mins. Stir in the soft cheese and the stock and simmer for 2 mins. Lightly toast the baguettes, top with the warm mushrooms and a grinding of black pepper.

CREAMY GARLIC MUSHROOMS

Steps:

• Pour the oil into a flat, shallow frying pan and place over a gentle heat. Finely slice the garlic and shallots and add to the pan. Fry gently for a few minutes, stirring occasionally and ensuring the garlic and shallots do not start to brown or burn.
• Prepare your mushrooms by gently wiping any dirt from their surfaces with a piece of kitchen towel - never wash mushrooms as they will absorb the water and become slimy. Slice the mushrooms into chunky pieces and add to the pan, stirring so that they become coated with the oil.
• Once the mushrooms have all started to colour, pour the glass of wine into the pan and turn the heat up so that the alcohol burns off and the liquid starts to reduce.
• After a few minutes, the mushrooms should be cooked, so turn the heat back down quite low and add the cream to the pan along with black pepper according to taste. Stir everything around and heat gently for a couple of minutes.
• Preheat the grill to high.
• Transfer the mushrooms and cream mixture to two shallow, heat-proof dishes. Spinkle the grated cheese over the top of each and place the dishes under the grill. Keep an eye on these so that they don't start to burn - it should only take a couple of minutes for the cheese to be browned and bubbling.
• Stand each dish on a large plate (don't forget to warn guests how hot the dishes will be!) and serve with granary toast for mopping up the sauce.
• Variations:
• Reduced fat cream such as Elmlea works perfectly in this dish if you are counting calories. You could also omit the cheese and skip instruction point 6.
• For a slightly sharper taste, try using creme fraiche in place of the cream.
• To make the dish more substantial, try using finely sliced baby leeks in place of the shallots.
• If you are fond of blue cheese, you could grate a strong cheese such as stilton over the mushrooms before grilling - this produces a much richer dish.

STILTON AND GARLIC MUSHROOMS

Steps:

• Preheat the oven to 190c/gas 5.
• Fry mushrooms and garlic in the butter, stirring until beginning to soften.
• Gradually add the cream and boil gently for 2-4 mins until starting to thicken.
• Season with salt & pepper to taste, and divide the mixture between two individually sized ovenproof dishes.
• Crumble stilton over the top of each dish, and place in the oven for approx 10-15 mins until the stillton is melted and bubbling.
• Serve with chunks of crusty bread.