Mushrooms with cream
4 servings
15 minutes
Mushrooms with cream is an exquisite dish of French cuisine that combines the tenderness of cream and the rich flavor of mushrooms. This dish has its roots in rural France, where fresh forest mushrooms were traditionally cooked with aromatic butter and cream. A light hint of lemon enhances the natural mushroom depth, while garlic and onion create a warming, rich aroma. Mushrooms soaked in creamy sauce become soft and tender, while chopped parsley adds freshness and a slight spiciness. This dish is suitable for both a cozy family dinner and a festive table. It pairs wonderfully with crispy baguette or fluffy mashed potatoes, allowing the sauce to reveal its creamy texture.
1
Finely chop the onion and garlic and sauté in a mixture of olive and butter. First, sauté the onion, and when it starts to turn golden, add the garlic. The garlic should not brown. As soon as it releases its characteristic fried aroma, immediately add the chopped mushrooms and leeks to the pan. Fry everything, stirring occasionally.
- Red onion: 1 head
- Garlic: 4 cloves
- Olive oil: 25 ml
- Butter: 75 g
- Button mushrooms: 0.5 kg
- Leek: 30 g
2
The mushrooms will release liquid, start to sauté slightly, and then you need to squeeze the juice of a quarter lemon into the pan, season with salt and pepper. Mix thoroughly, then pour in the cream, mix again, simmer for two minutes, add chopped parsley, mix, and remove from heat.
- Lemon: 0.3 piece
- Salt: to taste
- Ground black pepper: to taste
- Heavy cream 35% fat: 100 ml
- Chopped parsley: 20 g
