Gathered by evil trolls at midnight under a full moon, these toadstools are devilishly delicious. Guaranteed to impress even the most mushroom-phobic child. Hey, it's worth a try.
16 large fresh toadstools, – I mean mushroom
1/4 cup butter
2 garlic cloves, chopped
2 tbsp finely chopped green onion
salt, to taste
black pepper, to taste
Wash the toadstools well, and twist the stems out to remove them. Try not to split the caps. Save the stems for some other evil purpose like a casserole (aaagh!) or just discard them.
Melt the butter in a small saucepan, stir in the garlic, green onion, and salt and pepper. Remove from heat.
Take each toadstool, dip the cap into the garlic butter, then place it, cap-side down, onto an 8 in. (20 cm) square baking pan, arranging them so that they all fit. Spoon the remaining garlic butter into the toadstool caps - just a little into each one - dividing the butter mixture evenly.
Bake at 400°F (200°C) for 20 to 25 minutes, or until the mushrooms are softened and sizzling. Serve garnished with poison ivy leaves (parsley) and some good bread to mop up the delicious sauce.
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