pasta with a mushroom and garlic saucerating:
roast a bulb of garlic in the oven. Slice the mushrooms, and saute with a cholesterol-busting amount of butter on a low heat till they're getting mushy (don't rush - allow at least 20 mins for this). Peel the roasted garlic cloves and bash them in a pestle and mortar, then add to the mushrooms as they're cooking. Lob in a large slosh of double cream when they're cooked to your liking (we like them very mushy for this).
Serve with pasta.