Creamed mushrooms are such an old-fashioned thing to eat – when we were children, they sold them in tins and you’d heat them and serve them on toast for tea. In a barren Ireland where mushrooms were a rarity in the shop, it was a real treat. This updated version with cream is sophisticated enough to serve as a starter if you use an exotic mushroom like a chanterelle. If you can’t find them, field mushrooms or chestnut mushrooms will work just as well.
2 cloves garlic, peeled and chopped finely
1 tablespoon olive oil
250g fresh chanterelles, sliced finely
Salt and freshly ground black pepper
100ml single or double cream
Chopped parsley to garnish
1. Fry the garlic in the olive oil and butter over a gentle heat until soft and fragrant but not coloured (1-2 minutes). Add the mushrooms and season with salt and freshly ground black pepper. Turn the heat up and fry until golden, turning from time to time. Add the cream and stir. Cook for a minute until thickened. Serve with a sprinkling of fresh parsley on toasted triangles of bread or in vol-au-vents.
– Use portobello or button mushrooms if you can’t find chanterelles. Delicate oyster mushrooms are good too but don’t overcook them or you will lose their voluptuous texture.
– Leftovers can be used to fill an omelette the next day. Make the omelette and before you fold it in the pan, spoon the reheated mushroom mixture onto half the omelette, fold the other half on top and slip out of the pan onto the plate.
– Serve the mushrooms with cooked rice for a vegetarian lunch.
– Use crème fraîche instead of single or double cream.
– There is something delightfully nostalgic about serving creamed mushrooms in a warm vol-au-vent, very 1970s. (We had it at a starter at a funeral recently and it was surprisingly comforting.)
Photograph © foodpixies.com