John Myers
Mushroom Pan with Peaches Melba
The perfect mushroom pan with peaches melba recipe with a picture and simple step-by-step instructions.
- 500 g Brown fresh mushrooms
- 3 Medium-Sized onions
- 200 g Ham cubes
- 3 Peach halves from the can
- 30 ml Oil for frying
- 50 g Butter
- 200 ml Cream
- 0,5 tl Salt
- 1 pinch Black pepper
- 2 tbsp Flour for dusting
- Clean and finely chop the onions, drain the peaches and cut into bite-sized pieces. Wash, clean and chop the mushrooms.
- Fry the onions and ham in hot oil until the ham starts to brown. Lower the plate a little, add the mushrooms and steam for about 5 minutes. Melt the butter in the pan. Then add the peaches and cook for another 2 – 3 minutes. Dust with flour, then deglaze with the cream. Bring to the boil once, remove “from the fire”.
Tips and Notes
- Also works with canned mushrooms, but then let them stew longer as the mushrooms contain more liquid. Fresh peaches also work, but then add 1 teaspoon of sugar in 10 ml of water and cook with the mushrooms. The quantities are designed for a main course for 3 – 4 people, with either slices of toast or a strong, buttered bread. Halve the quantity as a side dish. Enjoy your meal!
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