Mushrooms with heavy cream

December 14, 2014

I tend to repeat myself in the kitchen, due to a lack of time. Sometimes, though, I leave everything behind and get lost among flavors and cooking pans. Today, a lovely recipe, mushrooms with heavy cream, seasoned with a bit of dry white wine.


  • 500 grams mushrooms (Portobello, Pleurotus or common mushrooms)
  • 200 ml cooking cream 32%
  • 2 garlic cloves
  • 1 shallot
  • 150 ml white wine
  • some chopped dill
  • 50 grams ggrass fed butter


First things first, you have to wash the mushrooms. I’ve heard different opinions about this step, but being an ingredient that grows on soil, it’s the proper thing to do. During this time, in a frying pan let the shallot and the garlic swim in melted butter. The smell is heavenly! Add the roughly chopped mushrooms and mix with a wooden spoon. Five minutes later, pour the wine and let it evaporate a bit. Add the cooking cream and let them simmer at minimum heat, for about 15 minutes, stirring from time to time.

At the end, you will have a rich and flavored sauce, perfectly to be served with a pork steak and some chopped dill. Enjoy!

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