I think people tend to think of garlic mushrooms as a dish which has to have butter to be tasty. For me, though, the best bit is the dark earthy liquid that comes out of the mushrooms if you cook them slowly for long enough (still not all that long). Served with some bread for mopping up and maybe some scrambled egg, they make a great quick supper when you have 2 hungry kids and not a lot of time. Of course, the kids might decide that this week they don’t eat mushrooms, but then it’s just more mushrooms for you.
Cooking with kids wise, they can clean (rub gently with kitchen paper) and chop the mushrooms. And my youngest, who is 2, can get very focused on peeling garlic.
This doesn’t really need an ingredient list – you need mushrooms, olive oil, garlic and some green herbs. Prepare the mushrooms and garlic – the smaller the mushroom pieces the quicker the whole thing will cook. Heat a fairly large amount of oil in a pan you can cover (I often use a frying pan which is about the same size as one of my pan lids, but a pan and lid that actually go together will work fine) and add the garlic, swirl it around to release the smell and then quickly add the mushrooms before the garlic starts to brown. Stir to make sure the garlic and oil coats all the mushroom pieces, then lower the heat and cover the pan. Now ignore it for a while – every mushroom batch is different, but if you wait patiently the mushrooms will suddenly soften and release their liquid. Once the pan is suddenly full of liquid, add in the herbs – parsley is traditional, I quite like chives. Then you’re done.