Cuisine Fiend

creamy mushrooms


Mushrooms can happily take various treatment: roasted with garlic are nice, very tasty fried in a little butter, grilled in good company of peppers and aubergines, stuffed with cheese and baked if large flat ones or thrown into a casserole.

This is one of the best methods in my view - it works fantastically with wild ones in particular. If you can get hold of fresh porcini, morels or ceps, follow the steps below. But dried mushrooms - I'd recommend porcini - are quite fine too, they just need to be rehydrated. Soak them for an hour in hot water, drain and reserve the liquid, then start off in butter and gradually add the soaking liquor, letting them absorb it wholly. Once they've got all the moisture back, season, cream and finish off as below.

Shitake are probably the closest to wild in taste, so I've used them here.

creamy mushrooms

Servings: 2Time: 20 minutes


  • 150g fresh shitake mushrooms (unless you are unbelievably lucky and can get hold of that amount of fresh wild mushrooms), sliced
  • a bunch of finely chopped parsley
  • a little mashed garlic
  • salt and pepper
  • a generous tablespoon of butter
  • about ½ cup of double cream
  • a handful of grated parmesan or another hard cheese


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 add the rest of the parsley. Stir in and serve – quite nice in individual cups or ramekins perched on a side of the plate.

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