Creamed Mushrooms
10m prep 15m cook 25m ready
4 servings A very rich side dish or sauce, or an opulent first course when spooned over toast.
Ingredients
- 4 tablespoons butter or olive oil
- ½ medium onion, finely diced
- 1 pound mushrooms, thinly sliced
- 1 cup heavy cream or crème fraîche
- 2 garlic cloves, minced
- 1½ teaspoons fresh thyme leaves or ½ teaspoon dried thyme
- Salt and black pepper to taste
- 1 tablespoon chopped parsley
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4 tablespoons butter or olive oil
- ½ medium onion, finely diced
- 1 pound mushrooms, thinly sliced
- 1 cup heavy cream or crème fraîche
- 2 garlic cloves, minced
- 1½ teaspoons fresh thyme leaves or ½ teaspoon dried thyme
- Salt and black pepper to taste
- 1 tablespoon chopped parsley
Let's Cook
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Step 1.
Heat in a large skillet over medium heat: 4 tablespoons butter or olive oil
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Step 2.
Add and cook, stirring, until translucent, about 5 minutes: ½ medium onion, finely diced
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Step 3.
Add: 1 pound mushrooms, thinly sliced
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Step 4.
Increase the heat to medium-high and cook, stirring often, until the mushrooms release and then reabsorb their juices, about 5 minutes. Add: 1 cup heavy cream or crème fraîche; 2 garlic cloves, minced; 1½ teaspoons fresh thyme leaves or ½ teaspoon dried thyme; Salt and black pepper to taste
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Step 5.
Reduce the heat to medium and simmer until the sauce is slightly thickened. Taste and adjust the seasonings, then stir in: 1 tablespoon chopped parsley
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