Creamy Baked Garlic Mushrooms

Serves 4

Use button mushrooms in this recipe if you have them.

8–12 large, flat mushrooms
25 g/1 oz/2 tbsp butter or margarine
2 large garlic cloves, very finely chopped
Salt and freshly ground black pepper
1 wineglass of dry white wine
150 ml/1⁄4 pt/2⁄3 cup double (heavy) cream
30 ml/2 tbsp chopped fresh parsley
To serve: Hot French bread

  1. Peel the mushrooms, cut off the stalks, and chop them.
  2. Grease a large, shallow baking tin (pan) with the butter or margarine. Place the mushrooms in it and sprinkle the chopped stalks over.
  3. Sprinkle the garlic over and season lightly.
  4. Pour in the wine. Cover with foil and bake in a preheated oven at 190°C/ 375°F/gas 5 for 20 minutes.
  5. Carefully transfer the mushrooms to warm plates. Stir the cream into the juices and bring just to the boil. Taste and adjust the seasoning. Pour over the mushrooms and sprinkle with parsley. Serve with hot French bread.