Creamed mushrooms

Serves: 6

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Total Time: 25

Prep Time: 10

Cook Time: 15

• 6 tablespoon(s) olive oil
• 3  shallots, peeled and finely chopped
• 2 clove(s) garlic, peeled and finely chopped
• 900 gram(s) mixed mushrooms (cultivated and
• wild), picked over and sliced as necessary
• 100 ml white wine
• sea salt, black pepper
• 100 gram(s) crème fraîche
• coarsely chopped flat-leaf parsley, to serve

Method

1. Sauté the mushrooms in about three lots - it's important not to overcrowd the pan. Pour the oil into your largest frying pan and place over a medium heat, add the shallots and cook for a minute until they soften, then add the garlic and the mushrooms, turn the heat up and toss them constantly until they are soft and starting to colour.
2. If any liquid is given out in the process, keep cooking until it evaporates. Remove the mushrooms to a bowl and cook the remainder in the same fashion.
3. Return the mushrooms to the pan, add the wine and cook over a lively heat until well-reduced. Season and stir in the crème fraîche and, once this has melted, transfer to a serving dish and scatter with parsley.

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