Mushrooms in cream

Mushrooms in cream

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Cooked this way, mushrooms can be eaten as a course on their own if served with triangles of toast or thick slices of crusty bread. This dish is also delicious served as a vegetable or sauce with chicken, fish or veal.

Ingredients

Quantity Ingredient
500g firm button mushrooms
30g butter
1/3 cup cream
salt and freshly ground pepper
2-3 tablespoons finely chopped herbs such as parsley, chervil or chives

Method

  1. No need to wipe, or even trim, the mushrooms. Heat the butter in a heavy-based frying pan and sauté the mushrooms gently for 10 minutes or so. Stir in the cream and simmer gently for several minutes to form a sauce. Season with the salt and pepper then add the herbs.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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