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Cream mushrooms

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Ingredients for 4 servings:

  • 500 g mushrooms (fresh or from a can)
  • 200 ml cream
  • 100 ml broth
  • 1 tsp sweet paprika powder
  • 1 tsp curry powder
  • Salt
  • pepper
  • possibly cornstarch, to bind

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the mushrooms into quarters or slices, depending on their size. (Leave baby mushrooms whole.) Lightly fry them in a pan. Pour over the broth (you can use less than the amount specified) and cook for about a minute. Add the cream. Let the sauce reduce for a few minutes. Season with paprika and curry. If you want the sauce a little thicker, thicken it with cornstarch. To do this, dissolve about 1 teaspoon of cornstarch in cold water, add it to the mushroom cream, and bring to a boil. Season with salt and pepper. (This recipe is also great for gratinating chicken or pasta, for example.)

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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