2 tablespoons oil*
Mushrooms to fill your frying pan, cleaned and diced
2 handfuls spring onion, washed and chopped OR 1 onion, peeled and chopped
50g fresh double cream
Heat oil in a frying pan. When hot (but before it starts smoking), add diced mushrooms and half of the spring onion – about a handful. Leave the pan on very high temperature, all this cooks very quickly. (If you use ‘normal’ onion instead of spring onion, add the chopped onion to the hot oil first and stir it for about 2 – 3 minutes so it’s soft and slightly brown, then add the mushrooms.)
Stir fry everything for a couple of minutes, then turn down the heat (if you have a stove that keeps the heat for a while, turn it off at this point) and add cream, salt and freshly ground pepper to taste. Then throw in the rest of the spring onion to give the full flavour. Stir well and turn off the stove.
If you have fresh herbs, add them once it’s stopped boiling – thyme, oregano and marjoram are perfect, fresh coriander if you like.
*oil – I recommend pure oils instead of mixed vegetable oils. Experiment with rapeseed oil, sunflower, light olive oil (as long as it says ‘for frying’ on the label, the virgin ones are for salads only).