Sautéed Mushrooms Recipe
500g Mushrooms, sliced.
2 – 3 tablespoons Pure, Thickened or Heavy Cream.
2 cloves Garlic, finely grated.
1 teaspoon freshly ground Black Pepper (or to taste).
¾ teaspoon Sea Salt (or to taste, any Salt is fine).
1 teaspoon Olive Oil.
½ to 1½ teaspoon Butter (optional, more flavour).
½ to 1 tablespoon Herbs (thyme), optional and your choice.
1. Heat olive oil over medium high heat. When oil is hot add mushrooms and sauté, stir-fry until the mushrooms are slightly browned. Reduce heat to medium.
2. Add cream to mushrooms and simmer for 5 to 8 minutes (depends on how much water comes out of shrooms), stirring to prevent the mushrooms getting burnt. Do not over boil. Reduce heat if necessary.
3. Once sauce is reduced by half, add in the chopped garlic and season with salt and pepper (herbs, if using) according to taste. Cook for another one minute. Remove from heat and serve in a bowl.
See Mushroom (Steak) Gravy post for variant recipe.
Valerie and Seong enjoying their breakfast.
Happy eating 🙂
P.S. Keep mushrooms fresher longer by removing them from the confines of their plastic container or bag, and transfer them to a paper bag and refrigerate. The increase air circulation will help keep them fresh for up to a week.