Oyster mushrooms stewed with cream and thyme
4 servings
15 minutes
Oyster mushrooms stewed with cream and thyme is a refined dish of European cuisine that combines the delicate flavor of mushrooms with the aroma of fresh thyme and a rich creamy texture. This recipe is especially popular in the autumn season when forest mushrooms delight with their rich taste. The ease of preparation makes it an ideal option for a cozy dinner or festive table. Onions add a sweet note to the dish, while Parmesan adds depth of flavor. Oyster mushrooms are served as a side dish to meat or with crispy baguette that absorbs the creamy sauce. The combination of simple ingredients creates a harmonious dish capable of captivating gourmets. It pairs perfectly with white wine and herbs.
1
Cut the oyster mushrooms randomly, quite large (leave the connections of the stems - they are tough).
- Oyster mushrooms: 700 g
2
Finely chop the medium onion and sauté in vegetable oil until translucent, add oyster mushrooms, soy sauce, and thyme leaves, and fry until the liquid evaporates.
- Onion: 100 g
- Soy sauce: 3 tablespoons
- Fresh thyme: to taste
3
Add cream, thicken it, and when it's almost ready, add parmesan. Stir.
- Cream 20% fat: 150 g
- Grated Parmesan cheese: 50 g
