New recipes and updates

Get new recipes
in your inbox

Cuisine Fiend

Find a recipe by ingredient

Creamy mushrooms

Sat, 4 October, 2014

Mushrooms and steak, mushrooms on toast, mushrooms with pasta – creamy shiitake mushrooms are usefully versatile.

creamy shiitake mushrooms

Mushrooms are versatile animals and can happily take various treatments. I love them roasted with garlic, they are very tasty fried in a little butter or perhaps grilled in good company of peppers and aubergines; the large flat portobellos might be stuffed with cheese and baked and any amount thrown into a casserole will enhance it.

I’m a mushroom lover and welcome any variety cooked any all way but a lot of people don’t rate the bog-standard, cellar-dwelling cup ‘shrooms. Chestnut or Paris ones are slightly upmarket and admittedly more flavoursome, then so called ‘wild or exotic’ while in truth neither, oyster, enoki or shimeji.

The crème de la crème, genuinely wild mushrooms of continental Europe’s and North American forests, are ceps or porcini (boletus) and their poorer relations, pied de mouton, morels, chanterelles and girolles. I grew up in Poland in a family of fierce mushroom foraging fanatics so I know what I’m talking about. Sadly in the UK it is – if you excuse my lame pun – poor pickings.

The method below works fantastically well with ceps or pied de moutons if you can get hold of fresh ones. I normally have to contend with dried wild porcini that I rehydrate. I soak them for half an hour in hot water, drain and reserve the liquid, then I cook them in butter and gradually add the soaking liquor, letting them absorb it wholly. Once they've got all the moisture back, I season them, add the cream and finish off as in this recipe.

shiitake mushrooms side dish

But since even dried porcini are usually quite prohibitively expensive, the closest to the genuine article are in my view fresh shiitake. That’s what’s recommended in my recipe but there is absolutely nothing wrong with using oysters, chestnuts, ordinary cup mushrooms or a mix .

Creamy mushrooms

Servings: 4Time: 20 minutes


  • 2 tbsp. butter
  • 400g (about a pound) fresh shiitake mushrooms (or fresh wild mushrooms), brushed clean and sliced
  • salt and black pepper
  • 1 clove garlic, mashed
  • ½ bunch parsley, finely chopped
  • 120ml (½ cup) double cream
  • 1 tbsp. grated Parmesan


1. Melt the butter in a pan, add the mushrooms. Season with salt and pepper, garlic and half the parsley, cover and cook on medium heat for ten minutes.

2. Pour in the cream and turn up the heat a little so it starts bubbling energetically.

3. Cook for further five minutes, turn the heat down, check the seasoning and stir in almost all of the remaining parsley, saving a pinch for garnish.

4. Serve in individual ramekins sprinkled with more parsley and Parmesan.

NEW recipe finder

Ingredients lying around and no idea what to cook with them? Then use my NEW Recipe Finder for inspiration!

Recipe Finder

Leave a reply

Your email address will not be published

Characters left 800
Recipe rating
Email address*
Web site name
Be notified by email when a comment is posted

* required

Cuisine Fiend's

most recent

About me

Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


Sign up to receive the weekly recipes updates

Follow Fiend