Creamy mushrooms
These creamy mushrooms are really easy to make and can be used as a sauce poured over over grilled/fried steak, pork chops or medallions – or can be served on a piece of toast for brunch, or jacket potatoes for an easy lunch. This version is made with light crème fraîche – for a richer version use double cream and a dash of lemon juice!
Ingredients
Method
- If the mushrooms are not small, cut them into half.
- Melt butter in a frying-pan over medium heat. Add the mushroom, oregano and garlic, then gently sauté until tender, stirring occasionally, for about 5 minutes.
- Stir in crème fraîche, season with salt and pepper. Simmer until reduced and thickened, for about 5-6 minutes. Stir in the parsley.
- Serve immediately, garnished with some parsley.