This Creamy dreamy mushroom concoction gets as versatile as it can , serve it as a stand alone & pair it with wines ! As a fantastic sides with your Protein and a great comfort meal
Topped to your favourite carb!
For this particular recipe I start with a big bag full of mushrooms , there’s never enough with all the ways it can be served .... as any left overs gets into a fantastic soup or a Ragout or dish it up into a fantastic - Stroganoff.....
So here’s to my favourite , most versatile & popular by choice ingredient !
1 kg whole baby mushrooms
2 tablespoon olive oil
4 tablespoons butter
2-4 whole finely chopped shallot onions
8 cloves of garlic, minced
1/3 cup heavy cream
1/3 cup cream cheese, softened
1/3 cup fresh grated parmesan cheese
1/3 cup dry white wine or (substitute with lime juice or apple cider vinegar )
3/4 teaspoon dried oregano (fresh oregano preferred)
salt and pepper, to taste
fresh parsley, to garnish
Wash briskly the mushrooms
Drain & pat dry Quickly ( as mushrooms soak up moisture
remove the fine skin / debris if any
Cut the stem edge & slice thickly ,keep aside
melt butter and olive oil in a big enough skillet over medium heat
Add the mushrooms and cook until almost water evaporates
Add the finely chopped garlic & shallots ,sauté ,till brownish around 5 - 7 minutes
Add the wine sauté for 2-3 mins
Add cream, cream cheese, parmesan, chopped shallots , and oregano and cook for 5 - 6 minutes, until sauce is thick and creamy
Season as per taste with salt and pepper
Garnish with fresh parsley and serve as desired.
Suggestions- serve with a pasta or mash potatoes just simple steamed rice !!!
Or pair with grilled Fish or meat of choice .