Cheesy garlic mushroom burgers

A rather unwieldy title but it does what it says on the tin. This was our dinner last night and I swear I'm oozing garlic from every pore this morning. The Husband and I loved them, the kids ? Not so sure. They liked the wedges and the buns but more than that I couldn't comment. I can't even take credit for the wedges as they came courtesy of Waitrose.

The recipe was originally from BBC Good Food and I tweaked it a little, for that read : added A LOT more garlic. They were messy to eat and maybe next time I might add some pesto as I felt there was something missing.

CHEESY GARLIC MUSHROOM BURGERS
serves 4

4 large flat mushrooms
2 cloves of garlic
enough softened butter to mix
pepper
Chopped fresh parsley
Grated mature cheddar cheese
Ciabatta buns
Salad (lettuce, tomato & red onion) to serve

Wash and trim the mushrooms, removing the stalks
Mix the garlic, pepper, parsley and butter together and spread over the gill side of the mushrooms
Sprinkle over the cheese
Bake at 190C for 10 mins until the mushrooms are cooked but still retain their shape
Serve on toasted ciabatta buns with salad

Have plenty of kitchen towel available as these are MESSY !!!

Garlic mushrooms

My cooking mojo has left the building. This is NOT.GOOD.NEWS when you write a food blog.

Tonight I looked in despair in the fridge not sure what I wanted to eat. I'd not got anything out of the freezer and I just had no idea what I fancied. In the end I pulled out a few random ingredients and hoped for the best. Another takeaway wasn't an option.

This was quick, very quick and light but tasty. Maybe not the healthiest supper in the world but it filled a spot. The best bit was I had to open a glass of wine - cheers ! The quantities are a little haphazard so it's very much a "play it by ear" kind of dish.

As it's so haphazard I forgot to take a picture so the evidence that it was tasty will have to do !!

GARLIC MUSHROOMS
serves 2

Olive oil & a knob of butter
Enough mushrooms for 2, remembering they cook down. I used a mix of chestnut and portobello here.
3-4 cloves of garlic
1/2 tsp grainy mustard
white wine - about 1/2 a glass
double cream
seasoning
chopped flat leaf parsley
sourdough bread toasted - or other bread, it's not really important what kind

Cut the bread on the diagonal, brush with olive oil and toast on a ridged griddle pan
While you're doing this chop the mushrooms and heat the oil & butter in a pan
Add the mushrooms stirring quickly to coat and leave to cook down until soft.
The add the garlic and mustard and cook on a highish heat for a few minutes
Add the wine and cook off the alcohol before adding enough cream to make a sauce
Reduce briefly, add the parsley and season to taste.
Pile over the toast, sprinkle with parsley and drizzle with more olive oil
Serve immediately.