Mushrooms in Cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A nineteenth-century recipe from Somerset.


  • ¾ lb. (360 g.) mushrooms
  • 2 oz. (60


Wash, dry and slice the mushrooms. Allow them to simmer in butter for 5 minutes. Sprinkle them with flour, stir, and cook for 2 minutes more. Season with salt and pepper, then add the milk, heated, and simmer for 3 minutes more. Stir in the cream. Reheat well and serve with croûtons of fried bread.