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Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 4 |
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This recipe, from Joanne Asala's book, Celtic Folkore Cooking , is one of the most widely traveled of Celtic recipes. Ingredients:
1 pound mushrooms |
2 tablespoons butter, melted |
1 cup cream |
fresh thyme and parsley |
salt and pepper to taste |
* other herbs that go particularly well with mushrooms include coriander, tarragon, rosemary, oregano and marjoram. |
Directions:
1. Clean but do not peel the mushrooms.
2. Place them in a single layer in a buttered baking dish and dribble the butter over them.
3. Bake at 400-degrees F, until soft. (This should only take a minute or two.)
4. Pour cream over mushrooms and heat in the oven, but do not allow it to boil.
5. Sprinkle with the chopped fresh herbs and the salt and pepper just before serving.
6. Serve with bread to mop up the juices.
7. A great accompaniment to grilled meats, particularly steak.
8. This recipe is another that is appropriate to serve on either Beltaine, Midsummer, Lughnasadh or Yule.
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