This is a great little amuse bouche or starter on some thinly sliced sourdough bread for the new years party.
For 4 -6
3 - 4 large portobello mushromms, sliced
2-3 cloves garlic, chopped
zest from 1 lemon
handful of chopped parsley
salt and pepper
Start of sauté-ing the mushrooms in the butter and garlic in a pan and season well with salt and pepper. Make sure not burn the garlic!
Add the cream and let it come up to the boil. Take of the heat and let it cool slightly until the cream has thickened. You may need to add a little cream depending on how much sauce you want.
Chop the parsley and zest together and sprinkle over just before you serve.