Mushroom à la Crème

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About


  • 15–30 g butter
  • 85 g finely chopped onion
  • 225 g sliced mushrooms
  • salt and freshly ground pepper
  • a squeeze of lemon juice
  • ½ tablespoon chopped chives (optional)
  • 130 ml cream
  • chopped parsley


Melt the butter in a heavy saucepan until it foams. Add the chopped onion, 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. Sprinkle with chopped parsley.