Description

Ingredients

• 🍄 300 g mushrooms (button mushrooms or your choice) Original: 🍄 300 g mushrooms (button mushrooms or your choice)
• 🧅 1 small onion, finely chopped Original: 🧅 1 small onion, finely chopped
• 🧄 2 cloves garlic, minced Original: 🧄 2 cloves garlic, minced
• 🧈 2 tablespoons butter or olive oil dairy Original: 🧈 2 tablespoons butter or olive oil
• 🥛 200 ml heavy cream (or plant-based cream for a vegan version) dairy Original: 🥛 200 ml heavy cream (or plant-based cream for a vegan version)
• 🌿 A handful of fresh parsley, chopped Original: 🌿 A handful of fresh parsley, chopped
• 🧂 Salt and black pepper to taste Original: 🧂 Salt and black pepper to taste
• 🌶️ A pinch of nutmeg (optional) Original: 🌶️ A pinch of nutmeg (optional)

Preparation

• Prepare the mushrooms: Clean and slice the mushrooms thinly. Finely chop the onion and mince the garlic.
• Sauté: In a heated pan, melt the butter and sauté the onion and garlic until translucent. Add the mushrooms and cook until they release their moisture and start to brown.
• Add the cream: Pour in the heavy cream, season with salt, pepper, and optionally a pinch of nutmeg. Cook over medium heat for 5–7 minutes, stirring occasionally, until the sauce thickens.
• Final touch: Stir in the chopped parsley, remove from heat, and serve warm.

Total Time

Nutritional Value

Advice

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