Mushrooms in Cream
Experience the ultimate comfort food with this luxurious Mushroom in Cream dish. Earthy mushrooms are sautéed until golden, then enveloped in a rich, velvety heavy cream sauce infused with the warmth of nutmeg and the pungency of fresh garlic. The addition of bright cilantro at the end cuts through the richness, adding a fresh herbal note. This elegant yet simple side dish pairs perfectly with crusty French bread for dipping or served over hot buttered rice. It’s an ideal accompaniment for roasted meats or a sophisticated vegetarian main course. The creamy texture and deep savory flavors make it a crowd-pleaser for dinner parties or cozy weeknight meals.
Description
Experience the ultimate comfort food with this luxurious Mushroom in Cream dish. Earthy mushrooms are sautéed until golden, then enveloped in a rich, velvety heavy cream sauce infused with the warmth of nutmeg and the pungency of fresh garlic. The addition of bright cilantro at the end cuts through the richness, adding a fresh herbal note. This elegant yet simple side dish pairs perfectly with crusty French bread for dipping or served over hot buttered rice. It’s an ideal accompaniment for roasted meats or a sophisticated vegetarian main course. The creamy texture and deep savory flavors make it a crowd-pleaser for dinner parties or cozy weeknight meals.
Ingredients
- 1 mushrooms, halved or quartered
- 2 butter
- 3-4 garlic, chopped
- 2/3 heavy cream
- 1 pepper
- 2 nutmeg
- 1/2 cilantro, chopped
- to taste salt
Directions
- 1 Heat butter in a deep frying pan over medium-high heat.
- 2
Add mushrooms and cook for about 2 minutes, until browned.- 3
Add chopped garlic to the butter and mushrooms, stirring constantly to prevent burning.- 4
Pour in the heavy cream, salt, pepper, and nutmeg.- 5
Simmer for about 5 minutes, allowing the sauce to slightly thicken.- 6
Stir in the chopped cilantro just before serving.- 7
Serve immediately on hot buttered rice or alongside French bread.NoteAdapted from Nika Hazelton's "Way with Vegetables".
For a lighter version, you can substitute half-and-half for heavy cream, though the sauce will be less rich.
Any variety of mushroom works well, but cremini or button mushrooms are traditional.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
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