1 Punnet Mushrooms (White button mushrooms are
fine, but for a variance in taste, try portabello or any
other kind of mushrooms available.
1 Tablespoon ghee (Clarified butter)
1 ½ Green chillies, finely chopped
¾ teaspoon fresh crushed Garlic (Dried garlic flakes
can be substituted, but the taste does differ)
Salt and Pepper to taste
125 ml Fresh cream
If you\'vanilla essence bought whole mushrooms, instead of the
diced mushrooms available in a punet from Denny\'s
then the first thing to do is to slice and wash the
mushrooms. Again, preference should guide you, but a
good way to go is to slice each mushroom into 4 or 5
Once sliced, wash and drain the mushrooms in a
Braise the garlic and chillies in a pan with the ghee (Clarified butter)
over a high heat, and once the garlic begins to release
it\'s aroma, (just before it starts to change colour) add
the mushrooms to the pan.
Allow the mushrooms to cook stirring every two
minutes or so.
Once all the water has cooked out of the mushrooms,
and all you see is the oil in the pan, add about half of
the cream and immediately lower the heat under the
pan to allow the mushrooms to simmer.
Flavour with the salt and pepper.
The cream will reduce, and once it separates add the
remaining cream and allow to thicken to desired
When ready, plate and enjoy!
INFO / TIPS / CREDITS
This dish is perfect served with any kind of crusty loaf,
together with either steak, chicken, or even as a side
dish at a braai.
Total prep time is about 10 minutes, and it\'s almost
guaranteed to be an immediate hit!!!