Firm, whole button mushrooms are the best choice for this recipe as they keep their shape when cooked. The dish also makes a good starter or an appetising snack.
SERVES 4
225 g (8 oz) button mushrooms
300 ml (1/2 pint) dry white wine
1 garlic clove, skinned and crushed
1 medium onion, skinned and finely chopped
15 ml (1 tbsp) chopped fresh parsley
60 ml (4 tbsp) fresh soured cream
1. Put the mushrooms in a small saucepan with the wine, garlic, onion and parsley. Simmer gently for 20 minutes.
2. Remove the pan from the heat and stir in the soured cream. Serve at once.
