Total Time
20mins
Prep 10 mins
Cook 10 mins

One of my quick and easy meals. I used to buy creamed mushrooms in a can, but the preservatives make me ill so I backwards engineered this version. I love it on jacket spuds, hot granary toast (with lashings of butter), on rice and mixed with pasta.

Ingredients Nutrition

Directions

  1. Quarter the mushrooms and set aside.
  2. In a pan heat the cream until warm but do not boil.
  3. heat the oil and butter in a frying pan (the oil stops the butter burning) and fry the mushrooms and garlic to your preferred brownness.
  4. Add the cream, and nutmeg and cook for 5 minutes.
  5. At this stage extra herbs can be added is desired. e.g. 1/2 cup cilantro, tarragon. some red chilli flakes etc.
  6. Serve how desired.

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