Mushrooms in Cream

Soko Arazhanit

Preparation info
  • Serves


    • Difficulty


Appears in

By Darra Goldstein

Published 1999

  • About

Cooked slowly in heavy cream with herbs and spices, these mushrooms acquire a deep, mellow taste.


  • 1 tablespoon butter
  • 1 pound mushrooms, trimmed and thickly sliced
  • Salt


Melt the butter in a saucepan and toss the mushrooms in it just long enough to coat them. Season lightly with salt and pepper to taste.

Heat the cream to boiling and pour over the mushrooms.

Tie the remaining ingredients into cheesecloth and add to the mushrooms.

Cover and simmer the mixture for 45 to 50 minutes, or until the liquid is absorbed. Remove the cheesecloth ba