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Mushrooms and cream are one of the most popular and delicious culinary combinations. Mushrooms cooked with rosemary and cinnamon are perfect as a spicy and aromatic appetizer or addition to a meat dish. If you want to prepare a more dietary version of the dish, replace the cream with less fatty milk.

Step 1

Cut the onion into thin half rings. Cut the leek into thin rings. Chop the rosemary. Cut the champignons into medium-thick slices. Chop the garlic.

Step 2

Melt half of the prepared butter in a frying pan with high sides.

Step 3

Fry the onion until golden brown and fragrant for 3-5 minutes. Place the sliced champignons in the pan. Add the remaining butter and garlic to the pan. Simmer the mushrooms and onion for 5-7 minutes until the champignons are done.

Step 4

Add cinnamon, salt and pepper to taste. Mix the ingredients thoroughly.

Step 5

Carefully pour the cream into the pan. Mix the ingredients thoroughly and add chopped rosemary. Simmer the mushrooms in the cream for another 2-3 minutes.

Step 6

Place the champignons in cream on serving plates, garnish with chopped leeks. Add salt and pepper to taste. Serve the dish hot. Enjoy!