Posted by: Cooking Thyme | January 29, 2012

Creamy Mushrooms

This is so quick and easy; Feel free to use any mushrooms you like. The best thing about this recipe is that with all the juices that naturally cook out of the mushrooms and mix with the butter, you only need to add a touch of cream to get a sauce that gives the illusion of being really thick and creamy. Its best severed with chunks of bread, it can also be used with pasta or steak

Creamy Mushrooms (7)5serves 4

  • 400g mushrooms
  • handful fresh parsley
  • 150ml single cream
  • ½ lemon juice
  • 30g butter
  • olive oil
  • ½ an onion, peeled and finely sliced
  • salt and freshly ground black pepper

Finely chop your parsley, reserving a few of the leaves for garnish. Put the butter into a large hot pan, add a drizzle of olive oil, then add mushrooms, onion and season with salt and pepper. Give it a good stir and cook for about 7-8 minutes, or until the onions have softened and the mushrooms are starting to turn into a darker colour.

Add the chopped parsley and then pour in the cream. Continue to stir and cook for another minute, until the cream as started to boil, then turn down the heat and simmer just for an extra minute. Squeeze the lemon juice and have a taste and season accordingly.

Put the mushroom in your plate and garnish with the remaining parsley leaves. Make sure you have some bread left at the end to mop up the delicious cream left on the plate!

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