Creamy mushroom and garlic with asparagus
The earthy combination of creamy mushrooms on toast with the fresh taste of asparagus makes the perfect brunch. Leave out the cream for a dairy free breakfast.
- 10 mins preparation
- 10 mins cooking
- Serves 4
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Ingredients
Creamy mushrooms and garlic with asparagus
- 60 gram butter
- 300 millilitre thickened cream
- 2 tablespoon olive oil
- 1 tablespoon chives, snipped
- 2 garlic cloves
- 500 gram cup mushrooms, quartered
- steamed asparagus and thick toast, to serve
Method
Creamy mushrooms and garlic with asparagus
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1Heat butter and oil together in a large frying pan on high. Add garlic and cook, stirring for 1 minute.
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2Stir in mushrooms and saute‚ for 4-5 minutes, until tender.
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3Pour in the cream. Cook, stirring, until the sauce boils. Reduce heat and simmer for 3-4 minutes, until sauce thickens. Season to taste. Stir in the chives.
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4To steam asparagus, trim, wash and put in a steamer basket over a saucepan of gently simmering water. Cover with a firm-fitting lid. Steam for 2-3 minutes, until just tender. Alternatively, place in a microwave-safe dish with a splash of water. Cover with plastic wrap and microwave on HIGH (100%) power for 1-2 minutes, until just tender.
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5Serve on toast with asparagus.
Notes
Leave out the butter and cream for a dairy free breakfast.
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