Wednesday, 12 December 2007

Mushrooms Baked With Clotted Cream

Serves 4

225g mushrooms
125g clotted cream
juice 1 lemon
2 tbsp chopped parsley

Preheat the over to Gas Mark 6/400F/200C. Chop the mushrooms very finely. Divide half the cream between 4 individual ramekins, crumbling it over the base. Put in all the mushrooms and spoon a little lemon juice into each pot. Sprinkle them with the parsley and top with the remaining cream. Bake for 15 minutes. Simple but superb.

Damn it was nice. But really, is it possible to make cream taste bad? Other than when it's you know, bad? The lemon juice was just perfect too. I'm licking my lips as I type!

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