This is a delicious treat to have for breakfast or brunch at the weekend, especially if you have guests and want to impress them! It is best served with some toasted granary bread but any bread will do. If you want to avoid cream then just sprinkle a veg stock cube in to the mushrooms instead. Or if you’re feeling particularly indulgent, top with an oozy poached egg.
This dish contains fennel seeds, which are one of my *exciting ingredients*, as they add an unusual flavour when sprinkled over veg or fish when you are cooking, or in fish pie.
Ingredients (serves 4)
Standard size tub mushrooms, chopped
Clove garlic, crushed or finely chopped
Handful of parsley, chopped or 1/2 tsp dried herbs
Sprinkle of fennel seeds
Tub of small double cream
Fry the garlic, fennel seeds and the mushrooms in some oil or butter/marge until tender. Add the parsley/dried herbs and cream and continue frying until heated through. Serve on top of toast.