Sunday, March 20, 2011

Creamed Mushrooms

3/4 pound chanterelles
A small bunch fresh curly parsley
2 T unsalted butter
extra virgin olive oil
1/2 red onion, peeled and finely sliced
sea salt and freshly ground black pepper
5 fluid ounces cream
1 lemon

a rustic loaf of artisanal bread, for serving

Preparing the mushrooms:
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 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 color.

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, taste and season with salt, pepper and/or lemon juice if necessary.

Divide the mushrooms among the plates and Sprinkle reserved chopped parsley over the top. Tear hot and crusty bread into big chunks and serve alongside.

Serves 4


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