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  • 2 tsp vegetable oil
  • 500g pack mushrooms
    halved
  • 2 garlic cloves
    crushed
  • ½ x 300g tub garlic & herb soft cheese
  • 150ml hot vegetable stock
  • 2 small baguettes
    sliced open and halved

Nutrition: per serving

  • kcal355
  • fat19g
  • saturates10g
  • carbs37g
  • sugars3g
  • fibre3g
  • protein11g
  • salt1.47g
    low
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Method

  • step 1

    Heat the oil in a large frying pan, then tip in the mushrooms and garlic and cook for 3 mins. Stir in the soft cheese and the stock and simmer for 2 mins. Lightly toast the baguettes, top with the warm mushrooms and a grinding of black pepper.

RECIPE TIPS
GARLIC MUSHROOM PASTA BOWL FOR 2

Make the garlic mushrooms as above. Cook 100g pasta bows following pack instructions and stir in the mushrooms with a little of the pasta cooking water. Sprinkle over 25g grated Parmesan, divide between two dishes and flash under a hot grill until golden and bubbling.

Recipe from Good Food magazine, October 2011

Authors

Good Food team
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A star rating of 4.7 out of 5.19 ratings
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