I came home from doing the grocery shopping today with a big tub of the freshest mushrooms. I’m a sucker for anything in the “reduced” section, which also explains the several eggplants and zucchinis that are now sitting in the crisper drawer. A quick clear-out of the fridge to make room for the groceries dictated lunch.
500g button or other mushrooms, sliced (about 5mm thick)
2 shallots (scallions), green and white parts, chopped
freshly ground black pepper
1 tbsp chives, finely chopped
Melt the butter in a large skillet and add the shallots. Cook over a low heat for about 5 minutes. Add the mushrooms and a few grinds of pepper and sauté, stirring occasionally, until they soften – about 15 minutes. Add the mascarpone and stir gently until it melts completely. Serve with a sprinkling of chives and some fresh crusty bread.
You could add a bit more pepper and a sprinkling of parmesan when you serve it, too.