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10 minutes
10 minutes
20 minutes
- 60g butter
- 36.40 gm olive oil
- 2 cloves garlic, crushed
- 500g cup mushrooms, quartered
- 300ml thickened cream
- 20.00 ml fresh chives, snipped
- Asparagus, steamed, to serve
- Bread, thick slices, toasted, to serve
- In a large frying pan over high heat, heat butter and oil together. Add garlic and stir, cooking for 1 minute.
- Saute mushrooms until tender, about 4-5 minutes.
- Pour the cream into the saucepan and simmer until boiling, stirring constantly. Lower the heat and simmer for 3-4 minutes until the sauce thickens. Season with salt and pepper. Add the chives, then serve over toast with asparagus.
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