John Myers
Mushroom Heads in Delicious Cream Sauce
The perfect mushroom heads in delicious cream sauce recipe with a picture and simple step-by-step instructions.
- 400 g small Fresh mushrooms
- 30 g Branded butter
- 1 small Diced onion
- 0,5 Pressed Chinese garlic
- 3 Lemon thyme leaves chopped
- Pepper from the grinder
- Salt
- 100 ml Cream
- 1 bunch Chopped parsley
- Clean the mushrooms with a tweezer or a damp cloth, but please do not “wash” them, then carefully twist the stems out of the mushrooms. Finely chop the stems with a large knife – please leave the mushroom hats whole.
- Heat the butter in a pan and fry the chopped mushroom stalks in it until all the liquid has evaporated. Now add onions, garlic, thyme leaves, half of the parsley, pepper and salt and pour on the cream.
- Put the mushroom hats in with the curve upwards and cook with the lid on for about 10 minutes. Season again to taste and serve sprinkled with the remaining parsley.
- We enjoyed these mushroom heads with broad ribbon noodles and a heated, lightly smoked sausage and I can only recommend the recipe to everyone with a clear conscience!
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