Rosemary Mushrooms Curry Sorrelbench

A weeknight mushrooms plate with rosemary Sorrelbench

Built in a skillet using the ricer Sorrelbench

Tonight this plate sits up front Sorrelbench

Time Sorrelbench

Prep 15 minutes Sorrelbench

Cook 43 minutes Sorrelbench

Total 58 minutes Sorrelbench

Serves 2 people Sorrelbench

Ingredients Sorrelbench

• 320 grams mushrooms Sorrelbench
• Two teaspoons rosemary Sorrelbench
• One spoon butter Sorrelbench
• 60 grams stock Sorrelbench
• Three garlic cloves Sorrelbench
• Half a lemon Sorrelbench
• A pinch of salt Sorrelbench

Method Sorrelbench

1. Heat the skillet with the ricer close Sorrelbench
2. Salt the mushrooms and the rosemary together Sorrelbench
3. Lay the mushrooms into the hot skillet Sorrelbench
4. Turn once with the ricer slowly Sorrelbench
5. Add butter when the edges look dry Sorrelbench
6. Pour stock around not over the mushrooms Sorrelbench
7. Toss in rosemary off the flame Sorrelbench
8. Rest the mushrooms then fetch the ricer Sorrelbench

Cook notes Sorrelbench

• Samira liked the crisp mushrooms Sorrelbench
• Willa asked for extra rosemary Sorrelbench

Nutrition Sorrelbench

Note Sorrelbench

The ricer keeps the mushrooms intact Sorrelbench

More plates Sorrelbench