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Mushroom pan a la Anne

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Ingredients for 2 servings:

  • 300 g mushrooms, fresh or from the can
  • 2 onions, chopped
  • 4 garlic cloves, chopped or squeezed
  • 1 shot of wine
  • 1 cup crème fraîche
  • salt and pepper
  • some vegetable broth
  • some water
  • Sauce thickener
  • possibly cream

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

like at the fair, only that it is not a separate garlic sauce, but directly in the

Cook the mushrooms and onions in a covered nonstick frying pan. Add the garlic cloves to the pan, then add the other ingredients. Let the sauce thicken slightly. You can add more cream if desired. For white mushrooms, I always use white wine and a light sauce thickener; for brown mushrooms, I use red wine and a dark sauce thickener—but that’s up to you. If it’s a main course, simply serve it with some croquettes or baguette. Focaccia also tastes delicious.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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