Fool proof food

Recipe for Mushroom a la Crème

Serves 4.

½-1 oz (15-30 g) butter

3ozs (85 g) onion, finely chopped

½ lb (225g) mushrooms, sliced

4fl ozs (100ml) cream

Freshly chopped parsley

½ tbsp freshly chopped chives (optional)

A squeeze of lemon juice

Salt and freshly ground pepper

Melt the butter in a heavy saucepan until it foams. Add the chopped onions, cover and sweat on a gentle heat for 5-10 minutes or until quite soft but not coloured. Meanwhile, cook the sliced mushrooms in a little butter, in a hot frying pan in batches if necessary. Season each batch with salt, freshly ground pepper and a tiny squeeze of lemon juice. Add the mushrooms to the onions in the saucepan, then add the cream and allow to bubble for a few minutes. Taste and correct the seasoning, and add parsley and chives if used.

Note: Mushroom a la crème may be served as a vegetable, or as a filling for vol au vents, bouchees or pancakes or as a sauce for pasta. It may be used as an enrichment for casseroles and stews or, by adding a little more cream or stock, may be served as a sauce with beef, lamb, chicken or veal. A crushed clove of garlic may be added while the onions are sweating.

Mushroom a la Crème keeps well in the fridge for 4-5 days.