Tigerlilly Quinn: Roasted mushrooms with mustard cream sauce

Monday, 23 December 2013

Roasted mushrooms with mustard cream sauce


I am vaguely attempting to have a semi holiday from this here blog of mine over Christmas. So I can actually pay attention to my child and my long suffering boyfriend, how well that works I'll let you know. I have asked a few of my favourite blogging ladies if they would like to step in on a few posts. I know you will love them just as much as I do.
First up, Stacey from Veggie Mama
'Stacey is sassmouthing her way across the internet, bringing back lentils and crochet in a big way. She has kids, a job and an undying devotion to British comedy. And Kevin Smith films. Ahoy!'
I may or may not have said it before, but what in the hell was I thinking, hating mushrooms?
Lost my goddamn mind.
Recently I had a burger with grilled portobellas as the “meat” and I just about cried eating it, they were so good. Slightly overcooked and charred on the edges, which made them chewy and delightful and packed with flavour. Oh my.
I like making big fat roasted mushrooms to have with the sauces I used to love with steaks. Why be sad and mourn the sauce (which, let’s face it, I thought was the best part anyway), when I could still have them, only with something else?
My favourite is a quick, home-made diane sauce that I think breaks every rule in the book, but oh my lord it is delicious. Much like this mustardy one even though it didn’t have any brandy or anything that probably would have launched it into the stratosphere of deliciousness.
Don’t ask me what I’ll eat with mushroom sauce. I’m still thinking. Schnitzel, maybe?
I was absolutely starving the other day and kept seeing recipes for mushroom risotto, and mushroom soup and mushroom gorgeousness in a thousand other forms, so I went home and threw this lot into the oven. You’re going to need 2-3 per person. We served it with mashed potato and a sauteed mix of spinach, broccoli and garlic.
Sauce serves 4.
Ingredients:
1 clove garlic, minced
1-2 tablespoons wholegrain mustard
150 ml cream
salt and white pepper
Directions
1. Gently saute the garlic and mustard in a little butter in a frying pan.
2. Add cream and turn up the heat. Allow to boil, reduce and thicken for a little while until your desired consistency.
3. Season to taste.
4. Cry. It’s ok. I understand, it’s really, really good.

16 comments:

Gretta Schifano said...

Sounds tasty but what exactly do you do to the mushrooms? (Sorry to be so clueless!).

Mrs Chasing the Donkey said...

YUM! Love me some mushrooms, they are so good all ways. My fave is in a risotto, where you make the stock from dried mushrooms - so intense. I have pinned this recipe to try down the track.

AnnieMammasaurus said...

Oh my word - this has Crimbo brekkie written ALL over it!

Kara said...

I have to say that I hate mushrooms, but hubby would love these!

fritha strickland said...

I used to hate them too! done well though they are amazing :) x

fritha strickland said...

ooh yes! x

fritha strickland said...

oh that does sound good! thanks for pinning! x

fritha strickland said...

not at all :) you simply roast them! x

Cass@TheDiaryofaFrugalFamily said...

That looks absolutely delicious - I'm the only one in my house who like mushrooms so I'd get them all to myself ;-)

MultiLayerMummy said...

Love the look of these, love mushrooms, making my mouth water :) @nutridelishness

♫ Alison M ♪ said...

I love musrooms, these look lovely

Kate Fever said...

Oooh I LOVE mushrooms, these look especially delicious! #recipeoftheweek
www.myfamilyfever.co.uk

hchclem said...

Your photo's are beautiful! I love mushrooms as doe Baby J! Much to the disgust of the male and my eldest lol

sarahhillwheeler said...

Love this, am going to play around with it. Thinking brandy or lardons, though it looks just perfect with those big mushrooms, dropping in from #recipeoftheweek.

Emily said...

I love creamy mushrooms. LOVE them. And this recipe looks super yummy. Thanks for joining in with #recipeoftheweek - I've pinned and tweeted this recipe and, as you know, showcased it too :D

Veggie Mama said...

Thank you so much for having me! Sorry I was so busy at the time. I am so excited to be on your beautiful blog x

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