Mushroom a la crème

Method

1. 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.

2. Meanwhile cook the sliced mushrooms in a little butter in a hot frying pan in batches if necessary.

3. Season each batch with salt, freshly ground pepper and a tiny squeeze of lemon juice.

4. 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.

5. Taste and correct the seasoning, and add parsley and chives if used.

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