Champignons À L'Ail (Garlic Mushrooms)

1. 1

   Smash and chop two cloves of garlic. Put 2 tbsp of butter in a small pan and add an approximately equal quantity of chicken stock.

2. 2

   Heat the pan, medium-high, until the butter melts and then drop in the garlic.

3. 3

   Simmer for a few moments and then put in the cleaned trimmed mushrooms.

4. 4

   Simmer open very gently for about 10 minutes so that the butter and water foams into a smooth sauce and some of the water evaporates away.

5. 5

   Serve hot as a starter.

* Per serving · 4 servings · Values may vary.

No additional tips available.