Whenever I am feeling under the weather there are two dishes that jump to mind. My first craving might be a hot and aromatic chicken broth; bursting with ginger, lime juice and fresh red chilli. Throw in some glass noodles for carb satisfaction and I’m happy.

This sort of noodle soup takes time to do well, and relies on a lot of ingredients not immediately to hand. Sometimes we just want to spend a few calm moments throwing together something that we know is going to result in a comforting and homely meal. It’s at times like this that I turn to my recipe for creamy garlic mushrooms.

Please note: there’s one ingredient on the list that you might not happen to have hanging around in the fridge. Ribblesdale goat curd is well worth trying at some point, in the meantime this recipe works perfectly well with the creme fraiche/cream cheese replacement suggested.

Creamy Garlic Mushrooms

Serves two (or one super hungry person)


White closed cup mushrooms, brushed clean

One small brown onion

2 – 3 cloves of garlic

A small handful of fresh, finely chopped parsley

Two dessert spoons of Ribblesdale goat curd

(If the goat curd isn’t an option simply mix cream cheese with equal parts creme fraiche and use 2 dessert spoons of that instead.)

Salt and pepper to season



Roughly chop your mushrooms before adding a little fat of your choice (butter, oil, lard) into a deep frying pan. Get the pan nice and hot before frying the mushrooms in small batches until nicely browned. Set the mushrooms aside.

Finely slice and chop the onion and garlic cloves. Using the same pan and a little more fat, gently sweat the onion and garlic until they are soft and translucent. Don’t brown – there’s not much that tastes worse than burnt garlic.

Return the mushrooms to the pan along with the parsley. Place it over a gentle heat to make sure that all of the ingredients are warmed through nicely. Spoon in the goat curd/cream cheese. Stir well as it melts into the pan, coating the mushrooms in a creamy sauce. Loosen slightly with a little hot water if required.

Taste the sauce and season with salt and pepper accordng to preference.

I like to serve the mushrooms with warm, toasted bread. If you’re lucky enough to have access to a great sourdough or seeded loaf then all the better.


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