Posted by: Joan Spiller | May 8, 2011

Creamy Mushrooms – Recipe

In an attempt to help CJ with yummy simple and high protein meals, this recipe was borne today! Watch this space, cos I plan on doing a bit more ‘creating’ on this theme!

Creamy mushrooms go beautifully with hashbrowns, eggs, sausages, bacon, toast, tomatoes (etc!) for a perfect Sunday brunch but can also make a lovely meal on their own. Or serve nestled up to a perfectly cooked steak. Or maybe stuffed into a pastry case? Yum..

To make a single serve of creamy mushrooms you will need:

2c mushrooms of your choice – a mixture of swiss brown, button and portobello would be my preference but bear in mind I’m a bit of a mushroom wuss, so use whichever you prefer for this ..
1 small onion – sliced however you want it (I like mine in thin lengths)
1 small clove garlic – finely minced
1/2c cream (or sour cream, if you prefer  – either would work)
Thyme or parsley for garnish
Oil and butter for frying – probably around 1T of each
Salt and pepper to season.
A squirt of lemon juice. 1T or so..

Heat a fry pan and add the oil + butter. On a med to low heat, soften the onions – you want them juicy and glassy, no colour.. Add the finely minced garlic and stir often so the garlic doesn’t burn and become unpalatable. Remove from the pan.

Add more oil and butter if needed then cook the mushrooms til they are starting to colour.. 5-7 mins tops.

Add the onions and garlic back into the pan, stir and slowly add the cream to the pan. Reduce the heat, simmering for a few minutes  while the cream reduces into a creamy sauce.

Add the chopped parsley or thyme then the lemon juice, just before serving.

Simple huh!



  1. I found your site on Google and read a few of your other entires. Nice Stuff. I’m looking forward to reading more from you.


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