Mushrooms in Cream Sauce with Sage
Appetizers • European
0
0
Time
30 minutes
Ingredients
6
Servings
4
Description
For this recipe, it's best to use only mushroom caps (500 grams) without stems.
Ingredients
- Fresh Mushrooms 20 oz
- Cream (40%) 2 cups
- Salt to taste
- Ground Black Pepper to taste
- Medium-dry sherry 2 tablespoons
- Chopped Sage Leaves 1 tablespoon
Step-by-Step Guide
Step 1
Cut the mushroom caps into small pieces (about 4 parts) and transfer them to a skillet. Pour in the cream, bring to a boil over medium heat, reduce the heat, and cook for 1 hour until the sauce thickens.
Step 2
Add the sherry and sage and simmer for another 10 minutes. Serve immediately, for example, by placing it on toast.
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