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Mushrooms in tomato cream

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Ingredients for 4 servings:

  • 1 kg mushrooms, small
  • 1 onion(s)
  • 3 cloves garlic
  • 2 tbsp oil
  • Salt
  • Cayenne pepper
  • 2 tbsp flour
  • 850 ml tomatoes, peeled, from the can
  • ¼ liter vegetable broth
  • 200 g whipped cream
  • 1 pinch(s) of sugar
  • 1 bunch of basil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and wash the mushrooms and pat dry. Peel and chop the onion and garlic. Heat oil in a large pan. Fry the mushrooms in batches until golden brown. Briefly fry the onion and garlic, then season. Dust the mushrooms with flour and sauté. Deglaze with the tomatoes and stock. Bring to a boil and simmer for about 15 minutes, stirring. Stir in the cream and heat. Season to taste with salt, pepper, and sugar. Wash the basil, cut into strips, and sprinkle over the top. Serve with baguette, rice, or pasta.

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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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