Mushrooms in creamy sauce with sage
4 servings
30 minutes
Mushrooms in creamy sauce with sage is an exquisite dish of European cuisine that combines the tenderness of the creamy sauce, the depth of sherry aroma, and the fresh herbal note of sage. The origins of this recipe trace back to traditional French and Italian dishes where mushrooms are often cooked with creamy sauces. The delicate, velvety taste of cream enhances the natural flavor of mushrooms, while sage adds a light spiciness. The dish is perfect as a standalone treat or as a sauce for meat, pasta, or toast. It particularly reveals its flavor on cool evenings when one desires something aromatic and rich.
1
Cut the mushroom caps into small pieces (about 4 parts) and place them in a pan. Pour in the cream, bring to a boil over medium heat, reduce the heat, and cook for 1 hour until the sauce thickens.
- Fresh mushrooms: 500 g
- Double cream 40% fat: 2 glasss
- Salt: to taste
- Freshly ground black pepper: to taste
2
Add sherry and sage and simmer for another 10 minutes. Serve immediately, for example, on toast.
- Dry sherry (fino): 2 tablespoons
- Chopped sage leaves: 1 tablespoon
