Parmesan Cream

Basic Recipe 39

Preparation info

  • Makes


    • Difficulty


Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 10 ml Vegetable oil
  • 50 g Button mushrooms, sliced
  • 100 g


Heat the vegetable oil in a heavy-based saucepan, add the chopped vegetables and sweat without colouring until softened. Add both the reduced chicken stock and white wine and bring to the boil. Pour in the reduced cream and bring back to the boil. Reduce the heat to a simmer. Add the Parmesan rind and cook for 25 minutes. Add the grated Parmesan and cook for a further 5–8 minutes until the sauc