Mushrooms With Garlic

Name: Mushrooms With Garlic
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Other
Ingredients: two dozen large mushrooms, stems carefully removed; 50-100 g butter; 25-50 g crushed garlic (3-6 garlic cloves)

With Garlic A specialty of the restaurant Le Gentilhomme in The Hague is mushrooms prepared in the same way as snails.

Mushrooms With Garlic prepared as a finished dish

Cook: 10 min
Total: 10 min
Yield: 4 servings
Difficulty: Easy
Cuisine: Other
Protein: Vegetarian

Ingredients

Servings

Original recipe

two dozen large mushrooms, stems carefully removed
50-100 g butter
25-50 g crushed garlic (3-6 garlic cloves)

Shopping list for 4

Instructions

1
Fry the mushrooms in a small quantity of butter at high heat.
2
It is important the mushrooms do not release water, which will happen if the heat is too low. The mushrooms are ready when they have acquired a golden brown hue.
3
Mix remaining butter with the crushed garlic.
4
Place the mushrooms, one by one and upside down on snail porcelain ramequins, and add a small spoonful of the garlic butter on top of each mushroom.
5
Place the snail ramequins in a preheated oven at 200-225 o C and fry for 5-10 minutes.

Ingredients

Servings

Original recipe

two dozen large mushrooms, stems carefully removed
50-100 g butter
25-50 g crushed garlic (3-6 garlic cloves)

Shopping list for 4

Instructions

1
Fry the mushrooms in a small quantity of butter at high heat.
2
It is important the mushrooms do not release water, which will happen if the heat is too low. The mushrooms are ready when they have acquired a golden brown hue.
3
Mix remaining butter with the crushed garlic.
4
Place the mushrooms, one by one and upside down on snail porcelain ramequins, and add a small spoonful of the garlic butter on top of each mushroom.
5
Place the snail ramequins in a preheated oven at 200-225 o C and fry for 5-10 minutes.