Shitake Mushrooms in Cream and Garlic

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Fresh shitake mushrooms are available in Asian shops and from specialist food shops. You can substitute any mushroom in this recipe from button to oyster mushrooms, and Portobello to brown mushrooms.

Serves 4


2 tablespoons butter
1 tablespoon olive oil
200g shitake mushrooms, sliced
2 cloves garlic, chopped finely
100ml single or double cream
Salt and freshly ground black pepper


1. Heat half the butter and olive oil until it sizzles. Add the shitake mushrooms and fry until the mushrooms are golden.

2. Remove the mushrooms from the pan and set aside. Add the rest of the butter and olive oil, heat until it sizzles and add the garlic. Fry until fragrant. Add the mushrooms back to the pan with the cream. Stir, season with salt and black pepper and cook for a minute or two until the cream thickens.

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