Name: Creamy mushroom and garlic with asparagus
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Creamy mushrooms and garlic with asparagus; 60 gram butter; 300 millilitre thickened cream; 2 tablespoon olive oil; 1 tablespoon chives, snipped; 2 garlic cloves; 500 gram cup mushrooms, quartered; steamed asparagus and thick toast, to serve

Creamy mushroom and garlic with asparagus

The earthy combination of creamy mushrooms on toast with the fresh taste of asparagus makes the perfect brunch. Leave out the cream for a dairy free breakfast.

Serves 4

Prep

10M

Cook

10M

Total

20M

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Ingredients

Creamy mushrooms and garlic with asparagus

60 gram butter

300 millilitre thickened cream

2 tablespoon olive oil

1 tablespoon chives, snipped

2 garlic cloves

500 gram cup mushrooms, quartered

steamed asparagus and thick toast, to serve

Method

Creamy mushrooms and garlic with asparagus

1.Heat butter and oil together in a large frying pan on high. Add garlic and cook, stirring for 1 minute.

2.Stir in mushrooms and saute‚ for 4-5 minutes, until tender.

3.Pour in the cream. Cook, stirring, until the sauce boils. Reduce heat and simmer for 3-4 minutes, until sauce thickens. Season to taste. Stir in the chives.

4.To steam asparagus, trim, wash and put in a steamer basket over a saucepan of gently simmering water. Cover with a firm-fitting lid. Steam for 2-3 minutes, until just tender. Alternatively, place in a microwave-safe dish with a splash of water. Cover with plastic wrap and microwave on HIGH (100%) power for 1-2 minutes, until just tender.

5.Serve on toast with asparagus.

Leave out the butter and cream for a dairy free breakfast.
Note

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Ingredients

Method

Creamy mushrooms and garlic with asparagus

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