Fresh Creamy Mushrooms Food

CREAMY MUSHROOMS

Steps:

• Soak dried ceps in hot water for 5 mins. Strain ceps, keeping the liquid for the sauce. Squeeze ceps dry, then finely slice. Heat a large pan with unsalted butter until it just begins to foam, brown and bubble, add the button mushrooms, and the ceps. Sprinkle with salt if you want, then fry for 2-3 mins until lightly browned. Pour in the cep liquid and reduce until it becomes thick and syrupy. Stir in the double cream and boil for a min or so until sauce starts to thicken.

CREAMY MUSHROOMS

Steps:

• Place mushrooms in a large stockpot; cover with water. Bring to a boil; stir. Reduce heat; cover and simmer for 3 minutes or until tender. Drain well., In a Dutch oven, melt butter. Stir in flour until smooth; gradually add milk and evaporated milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in salt and mushrooms. Cook and stir over medium heat until heated through, 3-4 minutes.

CREAMED MUSHROOMS

Steps:

• Wipe the mushrooms with a damp paper towel and trim the stem ends. Cut the mushrooms into thick slices.
• Melt the butter in a large skillet. Add the mushrooms, raise the heat, and toss and stir until mushrooms render their juices, about 5 minutes.
• Lower the heat season mushrooms with salt, pepper and nutmeg, and cook uncovered for another 5 minutes.
• With a slotted spoon, transfer mushrooms to a bowl. Add the cream, Madeira and soy sauce to the juices in the skillet and bring to a boil. Cook until reduced by about half.
• Return mushrooms to the skillet and simmer for another minute or two to heat through. Stir in the parsley and serve immediately.

FRESH CREAMY MUSHROOMS.

Steps:

• Wash, dry and slice mushrooms.
• Cook in butter till tender.
• Add salt, pepper and flour; mix thoroughly.
• Add milk gradually and simmer for 5 to 8 minutes, stirring constantly.

CREAMY MUSHROOMS

Steps:

• Melt butter in a medium saucepan over medium heat. Saute mushrooms until tender. Stir in flour, milk and soy sauce; cook, stirring, until thickened. Season with salt and pepper to taste.

CREAMY MUSHROOMS

Steps:

• ;
• Preheat your oven to its lowest setting and pop the loaf of bread in to warm through.
• Spend a few minutes gently brushing along the underside of the mushrooms to get rid of any bugs and dirt that might be hiding there. This is well worth the effort. Finely chop your parsley, stalks and all, reserving a few of the leaves.
• Put the butter into a large hot pan and as soon as it starts to melt add a drizzle of olive oil, the mushrooms, sliced onion, and a good pinch of salt and pepper. Stir everything around and cook for about 8 minutes, or until the onions have softened and the mushrooms are starting to caramelize and take on colour.
• Add the chopped parsley, then pour in the cream. Continue to stir and cook for another minute, until the cream has come to the boil, then turn down the heat and simmer for a minute before removing from the heat. Add a good squeeze of lemon juice, have a taste, and add more salt, pepper or lemon juice if it needs it.
• Take your bread out of the oven and tear it into big chunks. Divide the mushrooms among the plates and scatter over the reserved parsley leaves. Serve with the chunks of bread on the side to mop up all the creamy mushroomy juices, and tuck in!

FRESH CREAM OF MUSHROOM SOUP

Steps:

• Lighly saute mushrooms in butter.
• Add flour and stir constantly for about 5 minutes.
• Slowly add stock, stirring until all is incorporated.
• Simmer about 10 minutes.
• Add cream, stir and serve.

CREAMY MUSHROOMS ON TOAST

Steps:

• Heat a pan and add 1 tsp oil and saute whole button mushrooms for about 2 minutes. Remove from heat. Keep the mushrooms aside.
• In the same pan add the rest of the oil. Add garlic cloves and saute till light brown on medium heat till the rawness of the flour disappears and it is still whitish in color. Remove from stove, add milk and whisk till the flour is completely mixed with milk and no lumps are formed, If some lumps do form, do not despair, strain the mixture through a soup sieve and put back on the stove.
• Add salt and pepper, cilantro and dried herbs as well as mushrooms. Bring to a simmer till the sauce thickens. Add the cheese and serve immediately.