Vegetarian-friendly, creamy, comforting and low in syn, perfect for a starter on toast or tossed through spaghetti with a side salad.
Serves 1 at 2 syns
1 tbsp each elmlea single cream and grated Parmesan,
150g chestnut (sliced and if you can get them chanterelle or oyster mushrooms)
1 small clove garlic, parsley, salt and pepper
1. In a large pan heat on a high heat, spray with cooking spray and add the sliced mushrooms stir frying until the start to turn golden brown.
2. Add the garlic and stir fry for a minute before adding the cream with 1 tbsp of water, stirring over a low heat until the water evaporates.
3. Remove from the heat add a pinch of salt and pepper and stir through the Parmesan.
4. Serve to your liking over spaghetti or toast sprinkled with freshly ground pepper and parsley.
Simple, quick, low syn but effective!
Love Emily x