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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!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 knobs of butter
  • 2 cloves of garlic
  • 200 g mushrooms button or chestnut
  • 1 tsp oregano
  • 4 Tbsp crème fraîche

Method
 

  1. If the mushrooms are not small, cut them into half.
  2. 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.
  3. Stir in crème fraîche, season with salt and pepper. Simmer until reduced and thickened, for about 5-6 minutes. Stir in the parsley.
  4. Serve immediately, garnished with some parsley.