Creamed mushrooms

On Friday we made another delicious French lunch of creamed mushrooms in the kitchen at Les Tuillières. Hermann says that you can make extra of these mushrooms and freeze them for when unexpected guests drop by. We served them inside puff pastry shells and topped with a little puffed pastry hat, but you could also serve them on toast.

Creamed mushrooms

1 kg (2 lb) sliced button mushrooms
1 onion, chopped
6 cloves garlic, minced
2 Tbsp butter
2 Tbsp flour
3 Tbsp olive oil
1 cup cream
1/3 C white wine
juice of 1/2 lemon
1 Tbsp herbes de Provence
one chicken bouillon cube, crushed
nutmeg to taste
salt and pepper
fresh parsley to garnish

Fry the onions and garlic in butter and oil until softened. Add the white wine and stir. Add the mushrooms and herbes de Provence and mix together. Fry the mushrooms until they start to release water. Cover and continue to cook for three minutes, stirring occasionally.

Uncover, add flour and stir. Cook for a few minutes.

Add cream, salt, pepper and nutmeg, or reduce the salt and add a bouillon cube. Stir in the lemon juice. Adjust the consistency by adding milk.

Serve on toast or puff pastry shells made in the oven. Decorate with fresh parsley.