Mushrooms in cream

Another mushroom must dish are mushrooms in cream. This is the easiest way to go with them (unless we taste them raw). This is a very easy starter that can feed you as well as a main course. This recipe applies to different mushroom kinds. Really elegant and a very ancient one option are chanterelles or saffron milk caps just fried on butter with no cream added and sprinkled with some parsley. Onion is optional in both cases but I prefer it.
Mushrooms in cream
for 2 people

150 g bottom mushrooms, porcini or others
1 small onion
50 g butter
salt to taste
150 ml double cream

1. Melt the butter in the frying pan. Chop the onion and fry until transparent.

2. Cut the mushrooms into slices. Add to the frying pan. Toss while frying. Season. You can experiment with spices here (I've tried recently the fennel  sprig which produced a nice result).

3. When the mushrooms are done add the cream, reduce the cream until thickened a bit, check the seasoning. 

4. Serve hot with bread.
Except the photos nothing is left. It's curtains.

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