2 cloves of garlic, peeled and crushed
2 tsp olive oil
2 large handfuls of finely chopped parsely
450g baby button mushrooms
3 tbsp mascarpone cheese or double cream (optional)
To serve, crusty bread, rice or salad
- Preheat the oven to 190C/Gas 5. Put the garlic, butter, oil and parsely into a bowl and beat together.
- Trim the stalks off the mushrooms, cut the larger ones in half and scatter over a roasting dish. Dot the garlic butter over and roast for 15 minutes.
- Add the mascarpone or cream, if using, and cook for another few minutes until the mascarpone starts to melt. Season with freshly ground black pepper. Serve with crusty bread, rice or salad.
Source - The Co-operative instore magazine.