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I’m set on making this meal one of my winter staples. It was so delicious, and not difficult at all to make.
Somewhere between mushrooms in a cream and wine sauce and a Stroganoff, this is a vegetarian meal full of flavour – I could have quite happily eaten it straight from the pan.
Clean and cook the mushrooms in a knob of butter – I used a mixture of tiny button mushrooms (from the market) kept whole, and sliced white and chestnut mushrooms. Cook them until all the liquid has evaporated and the mushrooms are tender and starting to go golden. Season with salt and pepper.
The cream and wine sauce
In a separate pan, melt another knob of butter and soften a finely chopped small onion. Add about 200ml dry white wine to the pan and let it bubble until it’s reduced by about half. Then add in about 150ml double cream and stir until the mixture begins to thicken.
Creating the creamy mushrooms
At this point, simply add the cooked mushrooms to the cream sauce and stir in. I added a glug of milk to loosen my sauce up a bit and give us more of it. Once the milk was added, I just allowed it to heat through a thicken a little. Finally, taste and season, and stir through some chopped parsley if you want.
What to eat it with
We ate our creamy mushrooms with a pile of steaming rice and a crisp seasonal leaf salad, but it would also be delicious on toast. We also added a naughty sprinkling of grated Raclette cheese – not essentially but delicious.