John Myers
Ingredients for 2 servings:
- 350 g mushrooms
- 1 large onion(s)
- 40 g herb butter
- 1 cup crème fraîche
- possibly chives
- salt and pepper
- Paprika powder
- possibly garlic
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Wipe the mushrooms with a kitchen towel; do not wash them, or they will become mushy. Trim and quarter the stems. Halve and slice the onion into half rings. Heat about 20g of herb butter in a saucepan, immediately add the mushrooms and onions, and stir on high for 2-3 minutes. Once the herb butter has been slightly absorbed, add another 15-20g of herb butter and stir until the butter has nicely coated the mushrooms and onions. Cover and let everything simmer for 5-8 minutes on low heat, stirring occasionally. Now, when enough of the mushrooms’ juices have formed, add the crème fraîche and season with spices to taste. Stir everything well and let simmer, covered, for 5 minutes. Top with fresh chives; it goes very well; everyone likes it. Serve with herb/garlic baguette and salad. The dish can also be used as an alternative to dishes such as mushroom cream sauce.
Facebook Comments