Mushroom à la Crème

Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About


  • ½–1 oz (15–30 g/⅛–¼ stick) butter
  • 3 ozs (85 g/¾ cup) finely chopped onion
  • ½ lb (225 g/ cups) sliced mushrooms
  • 4 fl ozs (100 ml/½ cup) cream
  • ½ tablesp. chopped chives (optional)
  • parsley
  • lemon juice
  • salt and freshly ground pepper


Melt the butter in a heavy saucepan until it foams. Add the chopped onions, cover and sweat on a gentle heat for 5–10 minutes or until quite soft but not coloured; remove the onions to a bowl. Increase the heat and cook the sliced mushrooms in batches if necessary. Season each batch with salt, freshly ground pepper and a tiny squeeze of lemon juice. Add the onions and chives to the mushrooms in the saucepan, then add the cream and allow to bubble for a few minutes; taste and correct the seasoning.