Creamed Mushrooms

Before I start, this is my first recipe post here, so I've got a couple of notes to start with.

One of my goals for this year was to cook at least one thing from each of my 30+ cookbooks. I'm making reasonably steady progress on this, but am definitely behind schedule on that. Having started writing here, hopefully I'll catch back up.

I don't intend on directly copying any recipe from any of the books, and will refer to the book for any that are based on things from books, like this one. I also intend on making comments about how difficult it was to make, what I think worked and what didn't, and what I think of the dish which will likely be related to if I think I'll ever cook it again.

So, without further discussion I give you my take on this recipe

Creamed Mushrooms

Ingredients

25 grams Butter
1 tablespoon Oil
2 teaspoons Garlic, crushed
1/2 Brown Onion, finely chopped (not pictured)
225 grams Mushrooms, quartered
1/2 Lemon, juiced
1/4 cup Cream
6 drops Hot Sauce
1 tablespoon Basil, leaves chopped
1 tablespoon Chives, chopped

Method

Put a frypan onto a medium heat and add the butter and oil.

When the butter has completely melted, swirl the pan to mix the liquids and add garlic and onion to the pan.

Cook this for about 5 minutes on low to medium heat.

Quarter and add the mushrooms, stir well.

Cook for about 4 minutes on low to medium heat. Add the basil and chives.

Cook, while stirring for 1-2 minutes. Add lemon juice, stir, and then add the cream and hot sauce to the pan.

Stir and cook for 2 minutes, adjusting heat to prevent it from boiling. I may not have managed to prevent simmering from happening.

Serve and enjoy.

Thoughts

Recipe was adapted from a recipe in "Easy Vegetarian" from Paragon Books. ISBN 978-1-4075-1869-5.
As listed this recipe makes 2 serves of the size you can see in the picture.
I used too large an onion, so should probably have only used 1/3 instead of 1/2 of it.
Some of the larger pieces of mushroom could have done with a bit more pan time, but the smaller ones were perfect, so depending on how you like your mushrooms, adjust the cooking time for the mushrooms before you add the cream to cook more or less.
My hot sauce (Hot Sauce from Hell: Devil's Revenge) is quite hot. 6 drops gave this a nice subtle heat to me. As with most spicy things, adjust for your own heat tolerances. Feel free to leave it out, as it was one of the things I added to the base recipe.
As you can see in the picture of the ingredients, my herbs had seen better days. The basil was nicely dried but the chives were a little limp. They worked okay, but fresh would have been better.

As a side dish, this worked pretty well. I'll almost certainly make it again, with the adjustment to the onion balance and fresh herbs.

Thanks for reading and hopefully you enjoy this. Suggestions on how to improve are always appreciated.