INGREDIENTS:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 16 ounces cremini mushrooms, thinly sliced
- 1/3 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
- Melt butter in a large skillet oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
- Stir in heavy cream, thyme and oregano; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes. Stir in Parmesan.
- Serve immediately, garnished with parsley, if desired.
QUICK CREAM OF MUSHROOMS SOUP
INGREDIENTS
- 2 tablespoons butter
- 1/2 pound sliced fresh mushrooms
- 1/4 cup chopped onion
- 6 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 cans (14-1/2 ounces each) chicken broth
- 1 cup half-and-half cream
Directions
- In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender.
- Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.
