creamy mushrooms

servings
4

method

This is a small snack or a lovely little starter. Feel free to use this recipe with any good eating mushrooms you can get your hands on. I’ve noticed that it seems to be compulsory around the world to cook wild mushrooms simply, in a pan with butter, oil, garlic, some sort of herb, salt and pepper. I can’t argue with that method – it does give delicious results – but the nice thing about this recipe is that with all the juices that naturally cook out of the mushrooms and mix with the butter, you only need to add a touch of cream to get a sauce that gives the illusion of being really creamy when it’s actually not. I think this is best served bubbling in the pan with some chunks of bread, but it could also become a layer in a lasagne, be spooned over steak or pork, get tossed with pasta or be paired with beef strips and rice for a sort of stroganoff. What a treat.

Preheat your oven to its lowest setting and pop the loaf of bread in to warm through. Spend a few minutes gently brushing along the underside of the mushrooms to get rid of any bugs and dirt that might be hiding there. This is well worth the effort. Finely chop your parsley, stalks and all, reserving a few of the leaves.

Put the butter into a large hot pan and as soon as it starts to melt add a drizzle of olive oil, the mushrooms, sliced onion and a good pinch of salt and pepper. Stir everything around and cook for about 8 minutes, or until the onions have softened and the mushrooms are starting to caramelize and take on colour.

Add the chopped parsley, then pour in the cream. Continue to stir and cook for another minute, until the cream has come to the boil, then turn down the heat and simmer for a minute before removing from the heat. Add a good squeeze of lemon juice, have a taste, and add more salt, pepper or lemon juice if it needs it. Take your bread out of the oven and tear it into big chunks. Divide the mushrooms between your plates and scatter over the reserved parsley leaves. Serve with your chunks of bread on the side to mop up all the creamy mushroomy juices, and tuck in!

• from Jamie does...

ingredients

• a small rustic loaf of bread,
to serve
• 350g chanterelles
• a small bunch of fresh
curly parsley
• 30g butter
• olive oil
• ½ a red onion, peeled
and finely sliced
• sea salt and freshly ground
black pepper
• 150ml single cream
• 1 lemon

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tried this recipe or a similar one? share your tips...

1. by juan on Tue 17 Jan 2012 @ 22:09

receita jaime

2. by Balaclava on Sun 15 Jan 2012 @ 19:01

Just ate the mushroom dish , so yummy ! Ready for the next dish.<br />

3. by Ivy on Tue 18 Oct 2011 @ 10:56

used this as a pasta sauce - with egg pasta and roasted pork belly, was really amazing! my boyfriend who isnt open to new recipes loved this! thank you!

4. by measlycook on Tue 30 Aug 2011 @ 19:52

loved it, thanks a lot

5. by Julia Janssen on Thu 18 Aug 2011 @ 09:38

I really love this recipe!

6. by carla on Fri 06 May 2011 @ 13:04

Chanterelles aren't easy to come by in the supermarket so I use button mushrooms sliced up. Always have this spooned over a rare steak - amazing dinner!

7. by Hazelaar on Thu 31 Mar 2011 @ 23:09

This. was. /delicious/.<br /> <br /> Though I did have to substitute chestnut mushrooms for the chanterelles. Still, this is definitely going into the recipe collection.

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