Kerrygold Garlic Butter on my shopping list!

I’ve just spotted a tasty hamper giveaway on Emma’s Bagladee Review website!

To enter, I need to concoct a recipe using Kerrygold garlic butter and post it here on my blog – I’ve adapted one of my favourite Spanish tapas dishes for this! Now I feel hungry, and nothing to eat in the house except Doritos and McVities biscuits… argh!

Garlic Mushrooms with Sherry

Take 400g of mixed mushrooms (you can use button and chestnut, or try some exciting wild ones like oyster & chanterelles) and chop roughly. Heat two 20g portions of Kerrygold garlic butter in a pan and add one small chopped onion. Cook gently for about 10 minutes, then turn up the heat and add the mushrooms. Cook for about 5 minutes until soft, then add 150ml sherry (fino or amontillado – not Harvey’s Bristol Cream!) and a pinch of nutmeg. Finally, stir in a handful of chopped flat leaf parsley and season to taste.

Yum!