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Method. Melt the butter in a large pot and gently cook the leeks and garlic for 4-5 minutes or until softened but not browned. Add the mushrooms and thyme and cook on high for 3-5 minutes until ...
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- Creamy mushroom soup recipe
Method. Melt the butter with the olive oil in a frying pan...
- Shopping List
Method. Place the porcini in a small dish, add boiling water just to cover, and leave to soak. Get a large casserole-type pan nice and hot, then add a good couple of lugs of olive oil and your fresh mushrooms. Stir around very quickly for a minute, then add your garlic, onion and thyme and a small amount of seasoning.
- British
- 107
- 6
Heat the oil in a large saucepan over a medium-high heat. Add the onion and cook for 5 mins until starting to soften. Add the mushrooms, increase the heat to high and cook for 10 mins until tender and golden, stirring frequently. Add the garlic and cook for 1 min. Remove a large spoonful of the mushrooms and set aside on a plate as garnish.
- 114
- Lunch, Soup, Dinner
Method. Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft. Add the mushroom and cook until soft, then season well with salt and freshly ground black pepper.
- Light Meals & Snacks
- 1
Finely chop the soaked mushrooms and add to the pan. Pour in the reserved liquor and the stock, then add the thyme. Season with salt and pepper. Bring to the boil, then simmer for 5 minutes. Add ...
- Light Meals & Snacks
- 4
Step 1: Melt the butter and soften the onion and garlic. In a large saucepan over medium heat, melt the butter with a splash of olive oil. Add the onion and garlic and cook for about 10 minutes, stirring occasionally, until soft and translucent. You don’t want to brown them, just soften them.
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Dec 16, 2023 · In a large pot, heat the oil and butter over medium heat. Add the mushrooms and cook for 8-10 minutes until browned. Remove about a cup of the cooked mushrooms from the pot and set aside. Add the shallots, garlic, and thyme. Sauté for 1 minute until the garlic is fragrant.
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