Garlic mushrooms are a thing made in heaven. I can eat them any day. One negative aspect of baking mushrooms is that they shrink so much. There are two things I do to prevent this. One; I use Swiss brown mushrooms. Not only do they shrink less, they also pack far more flavour than the whitecap mushroom. Two; Add stock near the end of the baking time to swell the mushrooms.
- 160gr Swiss brown mushrooms
- 100gr oyster mushrooms
- 2 cloves of garlic, sliced
- 1 tsp sunflower oil
- 100ml hot water
- 1/3rd stock cube
- 1 spring onion
Serves 1 as part of the Budget Challenge
Slice the mushrooms.
Heat the oil in a frying pan. Add the mushrooms and garlic and bake on a high flame until brown.
Add the water and stock cube and leave to simmer gently until the moisture has been almost all absorbed.
Add the spring onions and bake for 30 seconds.
Serve with cooked rice.