This recipe is one of my absolute favourites. It’s so easy to do and doesn’t require too keen an eye – you can just give it a stir and let it simmer away while you have a cup of tea. I like the heartiness that comes from big pieces of juicy mushroom with the gorgeous glossy, creamy sauce and the tang of lemon at the end is just the perfect finishing touch. This is great with a big hunk of bread, but I’m a fan of anything that’s eaten with a crusty loaf – which for me, is almost everything.
Perhaps I’m work-shy or perhaps it’s a French trick I picked up, but I am a big fan of lazy, tasty cooking. When the weather is cold and I’m feeling a bit idle this is the best thing to throw together. Most of the ingredients are things that are always lying about in the kitchen anyway and the rest can just be picked up from the corner market. My ideal Saturday doesn’t involve much, perhaps a coffee with a friend in the (late) morning and a nice walk through somewhere pretty on the way home. Nipping into the little corner shop and picking up a paper-bag full of gorgeous mushrooms and then settling in with something good to read and delicious to eat sounds wonderful to me. After all, there’s nothing better than low-effort comfort food on a chilly day.
10.5 oz./300g brown button mushrooms
2 small onions
1 clove garlic
1 bunch of parsley (about 1 oz.)
6.7 fl. Oz./200ml cream
1 Tablespoon plain flour
Lemon (to garnish)
Wipe onions down with a damp paper towel to remove any earthy residue and cut into halves. Roughly dice the onion and crush the garlic clove.
In a pan, melt a generous knob of butter (about the size of your thumb), and over a medium-low heat sauté onions, garlic and mushrooms for five minutes, stirring.
Add two tablespoons of water to the pan, turn the heat down slightly and half cover the pan with a lid. After five minutes remove the lid. A lot of water comes out of the mushrooms so you’ll have more liquid in your pan than you added. Increase to medium-low heat and stir before leaving the water to reduce by half (6-8 minutes).
Pour in and stir through half of the cream (about 3.4 fl. Oz.) and leave to reduce slightly (about 4 minutes).
Sprinkle over 1 tablespoon of flour, pour in the remaining cream and stir through, until the flour is well combined into the sauce. It should be lovely and thick, about the consistency of cake batter. Turn the heat down to low and continue stirring for around 2 minutes, allowing the flour to cook. Taste the sauce and season with salt and pepper.
Toss through the roughly chopped parsley leaves and stir.
Finally, squeeze over a drizzle of lemon juice and garnish with a little parsley.
Serve along side a crusty loaf. For extra loveliness, warm the loaf in the oven for a few minutes before serving.