Shopping list
Fresh ingredients:
1 bulb of garlic
1 shallot or small white onion
400g of mushrooms (use a mix of button and chestnut)
1 lemon
1 bunch of parsley
1 crusty baguette
Dairy:
100g tub of cream
Total: Dh22.45
Method:
Heat a tablespoon of oil and a small knob of butter in a saucepan over a medium heat. Peel and finely chop two garlic cloves and the shallot. Add to the pan and sauté gently until softened but not coloured (3-4 minutes).
Heat your grill to high. Cut the mushrooms into thick slices. Increase the heat slightly, add the mushrooms to the pan, season with salt and leave to cook for a few minutes, tossing together every 30 seconds or so.
Thickly slice the bread. Brush all over with the cut side of a garlic clove, drizzle with olive oil and place under the grill.
Chop the parsley leaves. When the mushrooms start to turn golden brown around the edges, pour over the cream. Leave to bubble away for a couple of minutes, then remove the pan from the heat and stir in three quarters of the parsley and a squeeze of lemon juice.
Taste to check the seasoning, adding more lemon juice or salt if you think it is needed.
To serve, arrange the toasted bread on plates, spoon over the creamy mushrooms and top with the remaining parsley and a little finely grated lemon zest.
Note: The Dh30 recipe works on the premise that you already have some basic store, cupboard or fridge staples - items such as olive and vegetable oil, vinegar, butter and salt and pepper - at your disposal.
* Emily Shardlow
