John Myers
Favorite Mushrooms in Herb Cream
The perfect favorite mushrooms in herb cream recipe with a picture and simple step-by-step instructions.
- 200 g Fresh mushrooms
- 20 g Branded butter
- 1 tablespoon Ham cubes
- 1 sake Solo garlic
- 5 Mini spring onions
- 200 ml Cream
- 1 bunch Chopped parsley
- 1 bunch Lemon Thyme
- Salt and pepper
- Clean the mushrooms with a brush (do not wash them under any circumstances), twist the stems out of their heads and chop them up – the heads stay whole. Finely chop the garlic, cut the spring onions into fine rings and pluck the lemon and thyme leaves from the stems and chop finely.
- Melt the butter in a large pan and fry the ham cubes until translucent, then add the onion rings, garlic and chopped mushroom stalks and fry until all the moisture has evaporated. Now deglaze with the cream, fold in the lemon thyme, season with salt and pepper and put the mushroom heads in with the curve upwards and put a lid on. Cook on a mild heat for about 8 minutes.
- Then turn the mushroom heads and use a spoon to scoop the stock from the pan. Keep sizzling until the sauce is creamy (this is very quick). Season with the chopped parsley and serve. This goes well with pan-fried meat or – as with me today – a simple meatball with potatoes.
- Bon appetit!
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