About this recipe

Ingredients

• 🍄 300 g mushrooms (button mushrooms or your choice)
• 🧅 1 small onion, finely chopped
• 🧄 2 cloves garlic, minced
• 🧈 2 tablespoons butter or olive oil dairy
• 🥛 200 ml heavy cream (or plant-based cream for a vegan version) dairy
• 🌿 A handful of fresh parsley, chopped
• 🧂 Salt and black pepper to taste
• 🌶️ A pinch of nutmeg (optional)

Preparation

• 1 Prepare the mushrooms: Clean and slice the mushrooms thinly. Finely chop the onion and mince the garlic.
• 2 Sauté: In a heated pan, melt the butter and sauté the onion and garlic until translucent. Add the mushrooms and cook until they release their moisture and start to brown.
• 3 Add the cream: Pour in the heavy cream, season with salt, pepper, and optionally a pinch of nutmeg. Cook over medium heat for 5–7 minutes, stirring occasionally, until the sauce thickens.
• 4 Final touch: Stir in the chopped parsley, remove from heat, and serve warm.

Timing details

Nutrition

Estimated values per serving.

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