Garlic mushrooms

• butter↗40g/1½oz g/1½oz
• white mushrooms↗500g/1lb 2oz g/1lb 2oz

  or chestnut, halved or quartered; or button chestnut mushrooms kept whole

• garlic cloves↗2 2

  minced

• parsley↗large handful of large handful of

  leaves, very roughly chopped

Step-by-step instructions

1. 1

   Melt the butter in a heavy frying pan or skillet over a medium-high heat. When the butter stops sizzling and starts to turn a light brown, throw in the mushrooms and turn the heat up to very high.

2. 2

   Season generously with cracked pepper and salt and allow to cook undisturbed for a few mins. No juices should ooze out of the mushrooms; if they do, your pan isn’t hot enough and you’ll need to turn up the heat to bubble the juices down. Toss the pan and continue to cook all over for 4-5 mins.

3. 3

   With the mushrooms glistening and cooked through, toss through the garlic and cook for 2 mins more. Stir in most of the parsley and leave for another 30 secs. Serve the mushrooms straight from the pan as a side dish, on toast or tossed through spaghetti, with a sprinkling of the remaining parsley.