One day I’ll cook mushrooms without cream, but that day is not today. I boody ove mushrooms, and when you leave them chunky they’re so good as part of a main course.
You will need
- A pork chop
- Enough mixed mushrooms to cover a dinner plate to a depth of about 3 inches
- 3 cloves of garlic
- A big strip of thyme
- A heaped desert spoonful of Dijon mustard
- Salt and pepper
- Single cream
- Peel and slice the mushrooms to different thicknesses. Maybe leave some in big chunks
- Pop the pork chop until a hot grill. Turn it until cooked through. Remember the fat side
- Meanwhile pop the peeled garlic (whole) in a frying pan with a spot of oil, pile all the mushroom on top, pop the thyme sprig on top, cover with a lid and put on a medium heat
- Over the next 5 minutes the mushrooms will whilt, the garlic will soften. Stir it all round.
- Take the llid off, push th mushrooms to the edges and leave the garlic into the middle. Bubble away until the liquid is nearly all gone.
- If the pork chop is done you’re nearly ready to bring it all together
- Scrape the leaf off the thyme into the mix. I just leave the twigs in
- Squish the garlic, it should fall to bit. Stir it all in
- Turn the heat up and add a slug of cream, probably about 4 or 5 tablespoons
- Add the mustard
- Stir it all up and turn the heat up
- Bubble away for a minute or so
- Stick the pork chop in and cover it with the mushrooms
- turn the heat off and cover with a for a few minutes.
Super rich, super tasty, needed some crusty bread to sop up the extra juice. A squeeze of lemon would not have gone a miss to ake the edge off.