We are still picking mushrooms from our spent mushroom compost. They are coming up in the garden under the spinach leaves. The last thing we now feel like eating is mushrooms but I came up with this mushroom sauce recipe and it is really good. I can eat it even though I have difficulty looking at a mushroom at the moment, having eaten so many of them recently.
This goes so well with steak and tastes brilliant on toast for a light meal.
This works really well in the actifry but takes a fair bit longer than in a fry pan. The advantage of the Actifry is that it can be started as soon as the onions are chopped and you can walk away while waiting for it to cook.
- 2 onions, chopped into small pieces
- 2 heaped tsp finely chopped garlic
- 1/2 kg mushrooms, chopped finely
- thyme, small bunch
- Olive oil – couple of tablespoons
- butter – couple of tablespoons
- juice of 1/2 lemon (or more to taste)
- parsley, 1/2 cup finely chopped
- dash of chilli sauce
- cream cheese – couple of tablespoons
- salt & pepper to taste
Cook the onion and garlic gently, in good olive oil, until soft and beginning to brown. Add the mushrooms and thyme, stirring occasionally and continue to cook slowly until the mushrooms are beginning to look cooked then add the butter and continue cooking.
Add parsley, lemon juice, chilli sauce and cream cheese. Season with salt and pepper to taste. Adjust all flavours.
Serve with steak or have with toast for a light meal.