I like this recipe on a Sunday morning, it makes a good vegetarian alternative to a full english breakfast. It's loosely based on one of my grandmothers recipes and should ideally be served with fresh crusty bread to soak up the mushroom and milk juices.

Ingredients

1 serv.

closed cup mushrooms↗250 g
fresh chives4
washed and cut into half centimetre pieces
whole fat milk100 ml
butter↗25 g
salt↗
fresh ground black pepper↗

Step-by-step instructions

1
Melt the butter in large frying pan.
2
Add the seasoning and the mushrooms to the pan and fry over a medium heat until the mushrooms release their juices and begin to contract in size.
3
Finally, pour in the milk along with the cut chives and reduce until half of the liquid remains.

Source: food.com

Original recipe ↗

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