Summertime morel and mixed mushrooms in cream
This mushroom side dish has cream with dill and green onions. Serve it with roasted meats, perohe or egg noodles.
Ingredients
- 454 g / 16 oz white button mushrooms
- 100 g / 3.5 oz shiitake mushrooms
- 250 g / 8 oz crimini/brown mushrooms
- 250 g / 8 oz morel mushrooms
- ¼ cup butter
- 3 Tablespoons all-purpose flour
- ½ cup cooked onions or 1 medium white or yellow onion sauteed at the start
- 250 mL "Creamo" or 10% cream
- 2 green onions sliced (optional)
- ¼ cup fresh dill chopped
Instructions
- Melt ¼ cup butter in a saute pan on medium heat.
- Optional: saute the chopped white/yellow onion in butter on low heat
- Quarter the button white and brown mushrooms and add to the saute pan increasing the heat to medium. Meanwhile, stem and slice the shiitake mushrooms. Rinse, halve and rinse again the morel mushrooms. Add them to the pan.
- Stir for 10 or more minutes until most of the water from the mushrooms evaporates.
- Add 3 Tablespoons flour and combine with the mushrooms cooking for at least 2 minutes.
- Add 250 mL of 10% cream. Lower the heat and cook, stirring constantly, until thickened.
- Divide the green onion and dill mixture in half. Add half to the pan to combine.
- Pour the mushroom mixture into a serving dish and top with the remaining green onion and dill garnish.
- Smachnoho!