Pretty much every evening starts the same way, with me asking Pete what he wants for dinner. Sometimes I have an idea in mind for a cooked meal, but he vetoes it (ok, he’s allowed an opinion, after all he has to eat it). Other times, he says “I don’t know”, but then again vetoes any suggestions I come up with (annoying! VERY!). The days I like best are those where I’ve decided on a new dish I want to try out on him, and he has no choice in the matter. I’m forever trawling the Internet for easy non-vegetarian recipes to make, the food columns by various chefs in various newspapers being some of my favourite sources. Some recipes seem far too complicated and time-consuming, but there are plenty that seem doable. These I print off… but that said, probably only one in five recipes makes the transition from paper to reality. The printouts I slip into my recipe folders, perhaps to try one day… but it’s more likely they will end up in the wastepaper basket during my occasional “culls” of the folders.
Today’s easy dish is not one of those recipes. It just arose from a basic cream sauce recipe that I had noted down – it actually required heavy cream but I subbed creme fraiche instead, because that was what I had. I’m sure the recipe would work as well with cream cheese. Mushrooms and garlicky cream sauce go very nicely together, after all.