John Myers
Herbal Cream – Mushrooms
The perfect herbal cream – mushrooms recipe with a picture and simple step-by-step instructions.
- 400 g Mushrooms brown
- 2 Stalk Fresh thyme
- 2 Stalk Rosemary fresh
- 2 Stalk Marjoram fresh
- 0,5 teaspoon Dried oregano
- 3 Shallots
- 3 Toes Garlic
- 2 tablespoon Clarified butter
- Salt pepper
- 250 ml Cream
- We already had roulades on Easter Sunday, but since we were alone, half was left over. So there was roulade again on Easter Monday, but this time with mushrooms. Disregard the cheese in the photo, because someone had misunderstood something :-)) Because these cream mushrooms are also good to eat with pasta.
- First clean the mushrooms and cut them into slices. Then pluck the herbs from the stalks and finely chop them. Peel and finely dice the shallots and garlic.
- Heat the clarified butter in a pan and sauté the shallots and garlic until translucent. Add the mushrooms and sauté them. Deglaze with a little broth and pour on the cream.
- Now add the chopped herbs and season. Let everything simmer until a thick sauce is formed. Season again to taste and serve with the roulades.
Facebook Comments