| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
generous portions
|
Ingredients
- 350 g mixed wild mushrooms You can use any mushrooms at all but chanterelles and cepes will give you heaps of flavour.
- 1 small red onion finely sliced
- 30 g butter
- 150 ml heavy cream
- 1 handful parsley chopped stalks and all
- 1/2 lemon juice only
Ingredients
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|
Instructions
- Clean your mushrooms carefully with a mushroom brush or damp paper towel. The less wet you get the mushrooms the better so don't soak them.
- Melt butter in a hot frying pan. When bubbling add your onion.
- When the onion has softened, add your mushrooms and season liberally with salt and pepper. Cook 8-10 minutes.
- Add cream and mix it with all of the mushroom juices. Add parsley and cook for 2 minutes or until the cream is bubbly.
- Remove from the heat and add lemon juice to taste. Garnish with a bit more fresh parsley and pepper.
- Serve with some crusty bread or over pasta and pair it with a crisp white wine.
