Quick mushroom stew in a creamy sauce with thyme
4 servings
30 minutes
Quick mushroom stew in creamy thyme sauce is a refined dish of European cuisine that combines the tenderness of mushrooms, aromatic creaminess, and spicy notes of thyme. The origins of this recipe trace back to the traditions of French gastronomy, where creamy sauces and fresh herbs create a harmony of flavors. Shallots and garlic add a refined depth to the dish, while chicken broth enhances the richness of taste. Mushrooms stewed in creamy sauce become surprisingly soft and juicy. This stew pairs perfectly with fresh baguette, pasta, or mashed potatoes. The ease of preparation makes it a great choice for a weeknight dinner, while its elegant presentation suits special occasions.
1
Clean the mushrooms and remove the stems. Cut the caps into medium pieces.
- Fresh mushrooms: 500 g
2
Melt the butter in a large skillet over medium heat. Add the finely chopped shallot and minced garlic, and cook, stirring, for 15 minutes until softened. Then add the chopped mushroom caps and cook until all the liquid has evaporated.
- Butter: 1 tablespoon
- Shallots: 2 pieces
- Garlic: 1 clove
- Fresh mushrooms: 500 g
3
Pour in the broth and cook for another 5 minutes. Add the cream and simmer for another 5 minutes.
- Chicken broth: 0.8 glass
- Cream 40%: 0.3 glass
4
Add chopped chives and thyme sprigs. Season with salt and pepper.
- Chives: 1 tablespoon
- Fresh thyme: 2 stems
- Salt: to taste
- Freshly ground black pepper: to taste