Mushroom a la crème
This rich, delightful dish can be enjoyed over noodles or as a side - serve bubbling hot, sprinkled with freshly chopped parsley
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
15-25g butter
75g onion, finely chopped
225g mushrooms, sliced
100ml cream
freshly chopped parsley
½ tbsp freshly chopped chives
a squeeze of lemon juice
salt
pepper
roux
Method
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. Thicken with a little roux to a light coating consistency.
Taste and correct the seasoning, and add parsley and chives if used.
Mushroom a la crème keeps well in the fridge for 4-5 days.
