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Mushrooms & cream

Recipe from: 10 February 2011

Ingredients 9
Servings 4
Time 40 mins


  • 1
  • 250
    single / pouring cream
  • 125
    mascarpone or crème fraiche (optional)
  • 4
    smashed & chopped garlic cloves
  • freshly ground black pepper
  • 60-125
    soy sauce
  • 80
    balsamic vinegar
  • butter or olive oil
  • a few sprigs of thyme


30 mins

Preheat the oven to 180°C.

Heat a glug of olive oil in a pan, grind at least a teaspoon of fresh black pepper into the warm oil and add the garlic. As soon as it starts to sizzle pour it into the baking dish and add the sprigs of thyme, cream and mascarpone.

Turn up the heat and add a little butter and a little oil to the pan. When it is very hot, brown the mushroom steaks one by one and transfer to the baking dish. You need to make sure that you are just quickly browning the mushrooms on a high heat and not steaming or cooking their juices out. A griddle pan works best. Add the smaller mushrooms to the pan in batches and when browned also transfer to the baking dish. Work quickly so that they dont overcook. You may need to add some more butter and/or oil to the pan as you do this. Let your conscious be your guide.

This is the point where you need to trust your own taste buds. Using the quantity guidelines above, add the soy sauce and balsamic vinegar. I would suggest that you first add half and then after a while taste and add more if you like where it is going. I find that the soy sauce and balsamic vinegar does beautiful things to the sauce after a while in the oven.

Bake for about 20 – 30 minutes. When the sauce starts reducing and turns a lovely brown colour it is ready. Simply divine to mop the juices up with bread. Or eat the leftovers with tortillas.

Reprinted with permission of Forage.
To visit Forage’s blog, click here.


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