Ingredients
- ♡ 2 Tablespoons Butter
- ♡ 1 Cloves Garlic – Crushed
- ♡ 500g Small Button Mushrooms – Cleaned and Halved
- ♡ ⅓ Cup Cream
- ♡ 2 Tablespoons white wine (optional)
- ♡ ½ Teaspoon Dried Thyme
- ♡ ½ Teaspoon Dried Oregano
- ♡ Salt And Freshly Ground Black Pepper, To Taste
- ♡ 2 Tablespoons Parmesan - Grated
- ♡ 2 Tablespoons Fresh Parsley Leaves – Chopped
- ♡ To Serve: Hash Browns & Extra Chopped Parsley
Instructions
- ♥ Melt butter in a large skillet oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
- ♥ Stir in cream, thyme and oregano; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes. Stir in Parmesan cheese.
- ♥ Serve with prepared hash browns garnished with parsley.
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