Trumpet Mushroom Stewed in Cream
Main Dishes • European
Description
Trumpet Mushroom Stewed in Cream
Ingredients
- Crayfish 15 oz
- 10% cream 10 fl oz
- Onion 1 piece
- Basil to taste
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil 2 tablespoons
Step-by-Step Guide
Step 1
Before cooking the trumpet mushroom, soak it in cream, then place it in the refrigerator for about 12 hours.
Step 2
After 12 hours, finely chop the onion and sauté it in olive oil until golden brown.
Step 3
Remove the shellfish from the refrigerator, leaving about 100 ml of cream. Cut into 1–2 cm pieces and add to the sautéed onion in the pan, pour in the cream, sprinkle with basil, season with salt and pepper, and simmer covered for about 10–15 minutes, until the trumpet mushroom becomes tender.
Step 4
The key is not to overcook it, as with any shellfish, the trumpet mushroom can become rubbery. Mashed potatoes are the best side dish.
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