(upbeat music)
(dog whines)
(dog barks)
(whines)
- Hey everyone, it's Barry here.
Welcome to My Virgin Kitchen.
I hope you are well.
I often get asked what some of my favourite recipes are.
Massive fan of sweet chilli chicken bolognese,
I love a black forest gateau.
I like a lot of food.
I mean, there's a lot of stuff I don't like,
which you guys know about, but I like a lot.
And when it comes to breakfast, a lot of people
here in the UK like a nice English cooked breakfast.
I'm a little bit different,
and I don't get to really enjoy it that often.
And the reason for that is because this
actually smells quite a lot.
It contains garlic.
You know, the stuff that we put in the garlic bread
that we sent up to space with Tom Scott the other day.
If you didn't see that video or Tom's video,
please check it out.
I think the thing with garlic is,
if you're knowing that you're cooking with it
and you're makin' it, you're like, this smells amazing.
But the flip side of that, if you walk into a room.
(sniffs)
Have you been cooking garlic?
It absolutely stinks.
I'm quite a fan of garlic bread,
and my favourite thing to have that's savoury for breakfast,
I do like naughty maple syrup pancakes
on the sweet side, but savoury.
I went to a cafe once and they made
these amazing garlic mushrooms on toast.
Phenomenal.
From time to time, I spoil myself.
It tends to be when Mrs. Barry's out
because she hates the smell of it.
But I absolutely love this recipe,
and I wanna share it with you.
I'm gonna show you how I do it, and it is oh so good.
And really quick, too.
It's actually also really good if you're hungover,
but I'm not really experiencing
stuff like that at the moment.
Although the girls had a sleepover last night.
Chloe's looking a little bit hungover.
She's not.
You been drinking? (mumbling)
And Phoebe was asleep there, but she's just woken up, right?
- Yeah.
- Is everyone a bit sensitive?
So if you are hungover and you want a hangover cure,
if you just like garlic, mushrooms and all that stuff.
(sniffs) Have you just popped off?
(laughing) - Yeah.
(blowing)
- Garlic is a better smell than the smell
of a freshly scented child's popping-off.
Basically what I'm trying to say is
that you'll love this recipe.
Right here is a bowl of mixed mushrooms.
I've got standard white closed cup ones,
I've got some mini portabellas,
and I've got some chestnut mushrooms as well.
So it's just a mix.
Obviously, you don't have to do that.
It's different flavours and textures.
Just one of your favourite mushroom will also work.
Now, on that note, I know a lot of people don't like garlic,
but a lot of people hate mushrooms as well.
So if you're thinking, ew I don't like mushrooms,
maybe try something like a courgette or something like that.
Ooh, courgette with that. (kisses)
All right, look.
Oh look.
It's the lady that doesn't like me making this.
- I hate garlic and I hate mushrooms.
You're on your own. - There you are.
- Goodbye. (laughing)
- That's basically why I've got permission to stink
the kitchen out, cause Mrs. Barry's going out.
So I'm bein' lazy and this is basically
one of my favourite gadgets of all time.
You've seen it before, it's the Slappy Chop thing.
Otherwise, just finely slice your mushrooms.
(slamming)
I love this so much.
500 grammes worth of mixed mushrooms sliced in the same time
it took Mrs. Barry to try and get her bike through there.
(laughing)
- [Woman] 'Cause you won't move your car.
- I didn't wanna move my car.
I was like, nope, I'm making that smelly dish.
You wanna move your bike, you take it through our kitchen.
Ah!
- That's karma.
- That's karma, I just caught my thumb on the tripod.
So here's pretty much all the other ingredients you need.
This is a heaped tablespoon of butter.
We've got some creme fraiche, two tablespoons of that.
Or if you're feelin' naughty, you can use cream.
It does taste good, trust me,
but this does make it healthier.
Optional, but this is a quarter of a teaspoon
of red wine vinegar.
You could use cider vinegar, you could use
balsamic vinegar, Worcestershire sauce.
Just something to give it a little tang.
These are some sprigs of thyme.
Just a pinch kinda thing there, all right?
It goes really well with the mushrooms.
Some fresh parsley.
(thudding)
Which we'll just chop roughly like that.
Now, here are four garlic cloves.
We're only gonna use three.
We'll just put this one over there.
Just gonna use my garlic rocker.
Another favourite gadget.
(squishing)
Nice and finely chopped for me.
This is optional, but this garlic clove we can
rub actually on the toast before serving it.
Got a really nice sourdough loaf.
(knife scratching)
Give that to the kids.
So I wanna get some nice,
they're quite thick slices.
(knife scratching)
Ah, yeah.
Beautiful.
We're gonna toast these.
It's just as nice if you don't toast it,
'cause it soaks in even more.
(sucking)
(knife scratching)
All right.
Remember, on that homemade garlic bread video I did,
you could actually make your own homemade baguette
as well if you're feeling really fancy.
But that, for me, complete defeats the point.
This is a nice, speedy, in a fix garlic overload.
So other than a little bit of salt and pepper
seasoning at the end, that's what we need.
(creaking)
Da da da da. (snaps)
I'm gonna miss doing that.
Get yourself a big pan.
Just as long as the mushrooms fit in it initially.
Remember they will wilt down. (bobbling)
It's the international sign language
for wilting mushrooms. (bobbling)
(clicking)
(clanking)
All right, so we push in the butter.
Just let that melt around.
Okay so that's been about 20 seconds or so
and gettin' some nice little bubbles of butter there.
Pushin' the garlic.
Mmmh mmh mmm.
And we're just gonna stir it round.
And the butter is gonna lightly fry up
for about a minute, and it gets really fragrant.
Like the smell in here now is like buttery garlic.
I am skipping through a field of buttery garlic-ness now.
Singing power ballads at the top of my lungs.
It's also quite a therapeutic sight to look at, isn't it?
I hope it's not just me enjoying this.
All right, so it's had a minute to itself.
In goes the thyme.
Give that a little stir again.
Ahh, it's the smell. (groans)
A bit more woody now, you know.
Toy Story smelling bread, you know.
In go the mushrooms.
(sizzling)
(tapping)
Just stir it through.
Let the butter, the thyme and the garlic
lightly cover them all.
Now it's gonna take about five minutes
for it to really wilt down, okay.
But just keep it movin'.
Enjoy it.
Whilst that is frying, I'm just gonna toast up the bread.
Ooh my gosh.
Fryin' mushrooms.
Toastin' sourdough.
(sizzling)
That is a noisy, sizzly, smelly but gorgeous sight.
(sizzling)
All right, last things are goin' in now.
That has been a good five minutes.
Handful of the freshly chopped parsley, the vinegar,
the creme fraiche or cream,
as I say if you're feelin' naughty.
(grinding)
And a season if you want.
Mix it through.
Oh, yeah.
So we just stir this through
until it's all mingled together.
The creme fraiche is just kinda,
see how it sorta coats it all and brings it all together?
Oh I just love that look.
And believe it or not, that is it done.
Smells so good in here.
So wrong, but so right.
Right, let's get the toast out.
Oh ho ho ho.
As I say, this completely optional.
(scratching)
Just rub a little bit a garlic into the bread.
Some more butter and olive oil
if you're feeling extra naughty,
but, honestly you'll be fine.
Oh.
Mm.
Then we take our pan, load up big style all on the bread.
Ahhh.
Just be messy with it.
The creme fraiche is gonna sit
on that garlicy, toasty layer,
the big piles of mushrooms there.
By the way, we've got two slices of bread left,
and we've only used half the mushrooms.
This is enough for two people, but that is it.
Bit of Percy Pepper and Sally Salt.
Little Ainsley Harriott shout out, but look.
That looks amazing.
The smell in here is phenomenal.
When Mrs. Barry and Phoebe get back
they're gonna be like, "Oh my gosh!"
So I was gonna get Chloe to taste test it.
See if we can get her over her hangover,
but she's sleeping.
Well I could let Boston try it,
but he'll have really bad breath.
(exhales)
(chewing)
Mm, the scent and woodiness of the garlic and the herbs.
It just works so well, and one of the reasons why
it is one of my most favourite recipes
that I have out at one of my favourite cafes
or replicate it here at home.
So I hope you guys found this interesting,
and if you'd like to know other of my personal
favourite recipes and you want me to show them
on the channel, I am more than happy to do so.
I just get asked that question quite a lot.
I figured I'd pick out one of the ones that maybe
you guys maybe didn't think of so much.
So that is it.
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I'd love to see it, and of course,
let me know down below what you wanna see next.
Ba-bye!
- Came in a bit too soon.
It still stinks.
(mumbles) - What?
- You could smell it outside.
- [Barry] Thanks.