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Mushrooms in cream

via Jagoda Mlynarz
mushrooms in cream

Mushrooms in cream is a classic dish in Polish cuisine that perfectly highlights the natural flavour of fresh forest mushrooms. Delicate mushrooms, such as boletes or bay boletes, are sautéed in butter with onions and then cooked in a creamy cream-based sauce. The whole is complemented by the simplicity of the seasonings, i.e. salt and pepper, which do not dominate the taste, but only emphasise the natural richness of the mushrooms. Served with chopped parsley, mushrooms in cream are the perfect accompaniment to potatoes, porridge or meats.

This dish is not only quick to prepare but also versatile, perfect for both everyday lunches and special occasions. The season for fresh forest mushrooms is short, but you can also use mushrooms in this recipe to enjoy its flavour all year round.

mushrooms in cream

Mushrooms in cream

Portions: 4 Preparation time: Cooking time:
Nutritional values 250 kcal 15 grams of fat
Assessment: 5.0/5
( 1 votes )

INGREDIENTS

  • 500g fresh mushrooms (e.g. boletes, bay boletes, mushrooms)
  • 1 onion
  • 2 tablespoons of butter
  • 200 ml cream 18%
  • Salt and pepper to taste
  • 1 tbsp freshly chopped parsley

INSTRUCTIONS

Mushroom preparation:

  • Clean the mushrooms and cut into smaller pieces. Finely dice the onion.

Frying:

  • Heat the butter in a frying pan. Add the onions and fry until they are glassy. Add the mushrooms and fry over a medium heat for about 10 minutes until soft and slightly golden.

Adding cream:

  • Add the cream to the sautéed mushrooms. Cook over low heat for a few minutes until the sauce thickens. Season with salt and pepper.

Serving:

  • Serve the mushrooms in cream with chopped parsley. Can be served with potatoes, porridge or as an accompaniment to meat.

NOTES

  • Mushrooms: You can use different types of forest mushrooms or mushrooms depending on the season.
  • Cream: The 18% cream balances the dish perfectly, but you can use 30% cream for a richer texture.

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