Cream Mushrooms with Garlic Bread

Step 1

Slice the 500g mushrooms and mince the 4 garlic cloves. Cut the baguette into 1-inch thick slices.

Step 2

Melt 1 tbsp butter in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook without stirring for 3-4 minutes until browned on one side.

Step 3

Stir the mushrooms and continue cooking until they release their liquid and it evaporates, about 5-7 minutes. Season with 1 tsp salt and 0.5 tsp black pepper.

Step 4

Add the remaining 1 tbsp butter and the minced garlic. Cook for 1 minute until fragrant, stirring constantly.

Step 5

Pour in the 200ml heavy cream and bring to a simmer. Cook for 3-4 minutes until the sauce thickens slightly and coats the mushrooms.

Step 6

Stir in the 2 tbsp chopped dill and remove from heat. Taste and adjust seasoning if needed.

Step 7

Toast the baguette slices in a toaster or under the broiler until golden and crisp, about 2-3 minutes.

Step 8

Serve the creamy mushrooms in a bowl with the garlic bread on the side for dipping.