Creamy Mushrooms
A luxurious blend of earthy dried ceps and savory button mushrooms come together in a rich and indulgent cream sauce in this irresistible recipe. The combination of flavors creates a delightful harmony that is sure to elevate any meal to a whole new level of decadence.
— Constant Cookbook
Ingredients
- 25g dried ceps
- 100ml hot water
- 50g unsalted butter
- 400g button mushrooms , thickly sliced
- 142ml carton double cream
Instructions
- Soak dried ceps in hot water for 5 mins. Strain ceps, keeping the liquid for the sauce. Squeeze ceps dry, then finely slice. Heat a large pan with unsalted butter until it just begins to foam, brown and bubble, add the button mushrooms, and the ceps. Sprinkle with salt if you want, then fry for 2-3 mins until lightly browned. Pour in the cep liquid and reduce until it becomes thick and syrupy. Stir in the double cream and boil for a min or so until sauce starts to thicken.
Cook Time
5M
Prep Time
PT5M
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