Creamed Mushrooms

"Easy and elegant. The perfect side for a roast, or a first course in its own right accompanied by fresh, crusty bread and a glass of wine. From Gourmet, December 1997."
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Ready In:




  • Cut white mushrooms lengthwise into 1/2-inch wedges and chop exotic mushrooms.
  • Finely chop shallots.
  • In a deep 12 inch heavy skillet cook shallots in butter over moderately low heat, stirring, until softened.
  • Add Cognac and cook over moderate heat, stirring, 1 minute.
  • Stir in mushrooms and cook, stirring occasionally, 2 minutes.
  • Add broth, heavy cream, paprika, and salt and pepper to taste and simmer, stirring occasionally, until liquid is reduced to about 1 1/2 cups, 12 to 15 minutes.
  • (May be made up to this point 1 day ahead and cooled completely before being chilled, covered. Reheat mushrooms before proceeding.) Mince parsley.
  • Remove skillet from heat and stir in parsley and sour cream.
  • Heat mushrooms over moderate heat, stirring, until hot (do not let boil).

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  1. This was very tasty. It just was more of a soup. Lots of liquid. The mushrooms should be cooked for a lot more then 2 minutes so the water cooks out of them before adding the broth and cream. For the exotic mushroom I used shatiki mushrooms. Besides the parsley I added thyme just love it with mushrooms. There was so much liquid that I skipped the sour cream. I think I`ll puree the left over for a nice cream of mushroom soup.


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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