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Champignons in cream

Author
Cookinero 19 Mar 2025
3350
Champignons in cream

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.

How to cook Champignons in cream

Step 1

Champignons in cream

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

Champignons in cream

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

Step 3

Champignons in cream

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

Champignons in cream

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

Step 5

Champignons in cream

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

Champignons in cream

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

Champignons in cream - FAQ About Ingredients, Baking Time and Storage

Yes, you can use half-and-half, coconut cream, or evaporated milk for a lighter option, though the sauce may be less rich.
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove to prevent the sauce from separating.
Yes, champignons in cream is naturally low-carb. Skip the onions or use less for an even lower carb count.
Freezing is not recommended as the cream sauce may separate when thawed, affecting texture and flavor.
Pair with crusty bread, mashed potatoes, pasta, or roasted chicken for a hearty dish.
Yes, use 1/3 the amount of dried rosemary since it’s more concentrated than fresh.
Keep heat medium-low when adding cream, and avoid boiling it vigorously to maintain a smooth sauce.
Use vegan butter or olive oil and replace cream with cashew cream or coconut milk for a dairy-free version.
Spinach, peas, or bell peppers can be added for extra flavor and texture; adjust cooking times accordingly.

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