John Myers
Mushroom Heads in Herbal Cream
The perfect mushroom heads in herbal cream recipe with a picture and simple step-by-step instructions.
- 400 g White mushrooms
- 20 g Branded butter
- 1 Onion
- 1 Solo garlic
- 200 ml Cream
- 1 kl. bunch Parsley
- 1 tablespoon Thyme leaves
- Pepper from the grinder
- Salt
- Preparation 1: clean the mushrooms with a brush, then turn the stems out of their heads and chop them with a large knife on a board – put the heads aside. Finely chop the onion and garlic, finely chop the thyme leaves with the parsley.
- Preparation 2: heat the butter in a pan and fry the onion with the garlic until translucent, add the chopped mushroom stalks and simmer for a few minutes. Then pour in the cream, sprinkle in the parsley with the thyme and put the mushroom heads in with the rounding up, pepper and salt and put a lid on the pan. Simmer everything on a mild heat for about 8 minutes.
- After this time, remove the lid, turn the mushroom heads and scoop the cavities with the cream from the pan – continue cooking until the cream is creamy.
- I like to serve these delicate noble vegetables with pan-fried or grilled food, where there is of course no sauce (today with “lamb steaks” **) – but it also tastes excellent only with potatoes or noodles / spaetzle without meat.
- ** The recipe for the lamb minced steaks can be found here: Lamb minced steaks
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