Cheesy Garlic Cream Mushrooms

Ok... if you thought yesterday’s experiment was good, this will knock your socks off! I’m sat here in a food coma after diving face first into this pile of wonderfulness. 

Here’s how to make your own bowl of edible heaven:

Take a punnet of mushrooms and quarter them. Fry them in a good glug of Olive oil for a few minutes until they start to brown. Stir through a tbsp of butter and fry for another minute or two, then transfer them to an oven proof bowl, using a slotted spoon so that the water from the mushrooms (if any) is left behind. 

Drizzle with double cream, sprinkle with parsley and garlic powder and season with salt and pepper, before adding your cheese (I used sliced Gouda, Emmental & Red Leicester,  but you can use whatever). Whack the bowl into the oven for 6-8 mins, remove and dig in. Don’t forget to have a tissue on hand in case you start to cry like a little girl...

Honestly it’s THAT good.

Cheesy Garlic Roasted Sprouts

Today’s experiment; creamy cheese garlic roasted sprouts! I just felt if I ate another egg today, I may start screaming and never stop... 

Here’s what I did, if you want to try it yourself:

Halve the sprouts and fry them in a pan with a good glug of olive oil, until they start to brown.

Add a few shakes of garlic powder and a knob of butter; stir to coat and then pour into an ovenproof bowl. Roast in the oven for 7-8 minutes, remove and season with salt & pepper. 

Drizzle with a little double cream, cover with cheese (I used sliced gouda and grated Red Leicester, but anything would probably work) then return to the oven for 5-6 minutes.

Empty the glorious bowl of bubbly lushness onto a plate and go at it like a whirling dervish... 

I’m so happy right now! **pats full tummy**