Into a frypan put the mushrooms, oil and seasoning.  Cook gently with the lid on until the mushrooms are tender and juicy - about ten minutes.  There should be just enough juice to coat the bottom of the frypan. If you find there is too much, turn the heat up and remove the lid to reduce the liquid a little. Add the chives and pinenuts and remove from the frypan.

Put the tomato juice, garlic, brown sugar and plenty of seasoning into the frypan and simmer until the juice has reduced and thickened. Add the prepared mushrooms to the sauce and mix. Spoon over your choice of prepared pasta for a delicious, easy to prepare Parkvale treat!

To serve two

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OR

Make up your own seasoning and/or herb mix
250 mls cream
Lemon wedges to serve

A squeeze of lemon juice over the mushrooms as they are being eaten is a lovely contrast of flavor too.

Heat the oil in a frypan. Place the Parkvale Gourmet Brown Flat mushrooms gill side up in the pan. Sprinkle your seasoning and/or herbs over each mushroom. Fry gently with the lid on until the gills appear a little moist and then turn. Continue cooking with the lid on until the mushrooms are tender and juicy.

Remove the mushrooms and keep them warm.

Pour the cream into the pan and stir. The pan juices will mix into the cream. Bring to the simmer and keep simmering until the cream begins to reduce and thicken, stirring constantly. Adjust seasoning if required. Pour the sauce over the mushrooms to serve.

Enjoy!

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