CREAMED MUSHROOMS
4 servings
A very rich side dish or sauce, or an opulent first course when spooned over toast.
Heat in a large skillet over medium heat:
- 4 tablespoons butter or olive oil
Add and cook, stirring, until translucent, about 5 minutes:
- ½ medium onion, finely diced
Add:
- 1 pound mushrooms, thinly sliced
Increase the heat to medium-high and cook, stirring often, until the mushrooms release and then reabsorb their juices, about 5 minutes. Add:
- 1 cup heavy cream or crème fraîche
- 2 garlic cloves, minced
- 1½ teaspoons fresh thyme leaves or ½ teaspoon dried thyme
- Salt and black pepper to taste
Reduce the heat to medium and simmer until the sauce is slightly thickened. Taste and adjust the seasonings, then stir in:
- 1 tablespoon chopped parsley