Weeknight-friendly Mushroom Bowl with the buttermilk and herb we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the buttermilk and herb elements, and pat the mushroom dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the mixed mushrooms and smoke until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the buttermilk and the rest of the buttermilk and herb flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
American Comfort
Members
This American Comfort Side leans on brown sugar and bourbon to do the heavy lifting. We steam...
American Comfort
Members
Our tested Baked Cod Skillet: hearty, generous, and balanced with buttermilk and herb. Serves 4...
American Comfort A hearty take on Prawn Bisque, built on maple and mustard and finished the way we like it....
American Comfort
Members
Our tested Crispy Lamb Tart: smoky, generous, and balanced with brown sugar and bourbon. Serves...