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Oyster Mushrooms in Cream Sauce

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Oyster Mushrooms in Cream Sauce

The perfect oyster mushrooms in cream sauce recipe with a picture and simple step-by-step instructions.

  • 250 g Fresh oyster mushrooms
  • 150 g Fresh leek
  • 3 Charlotte
  • 3 Garlic cloves chopped
  • 200 g Cream 30% fat
  • 150 g Creme fraiche Cheese
  • 2 tablespoon Extra virgin olive oil
  • 13 tablespoon Naredo Bianco
  • 1 tablespoon Cayenne pepper
  • Black pepper from the mill
  • Salt
  1. Chop the vegetables.
  2. Fry the onions.
  3. Reduce heat. Add the mushrooms and the leek and cook for about 15 minutes.
  4. Add the cream, creme fraiche, garlic, olive oil and the Naredo Bianco (wormwood) and simmer for 10 minutes.
  5. Season to taste with salt, pepper and cayenne pepper. The mushrooms should still be firm to the bite.
  6. I had baked potatoes with it.
  7. Instead of the oyster mushrooms, you can also use other mushrooms. BUT FINGERS AWAY FROM CANNED MUSHROOMS !!!!!
Dinner
European
oyster mushrooms in cream sauce

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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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