🌿 Ingredients
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Butter – 2 tbsp
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Olive oil – 1 tbsp
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Onion – 1 medium, finely chopped
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Garlic – 3–4 cloves, minced
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Fresh mushrooms (button or cremini) – 400–500 g, sliced
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All-purpose flour – 1½ tbsp (for thickening)
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Vegetable or chicken broth – 4 cups
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Heavy cream – 1 cup (or use half-and-half)
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Fresh dill (or parsley) – 2 tbsp, chopped (plus extra for garnish)
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Salt – to taste
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Black pepper – to taste
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Optional: A squeeze of lemon juice or ¼ tsp paprika for depth
👩🍳 Instructions
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Sauté the Base
Heat butter and olive oil in a heavy pot over medium heat.
Add onion and cook until soft and translucent (about 3–4 minutes).
Stir in garlic and cook another 30 seconds. -
Cook the Mushrooms
Add the sliced mushrooms. Sauté for 6–8 minutes until golden and they release their juices. -
Thicken
Sprinkle in flour, stir well to coat the mushrooms, and cook for 1 minute to remove the raw flour taste. -
Add Liquid
Gradually pour in the broth while stirring to avoid lumps. Bring to a gentle boil, then reduce the heat and simmer for 10 minutes. -
Make it Creamy
Stir in cream, season with salt and pepper, and cook another 3–4 minutes until smooth and slightly thickened. -
Finish with Herbs
Turn off the heat, stir in fresh dill or parsley. Garnish with extra herbs before serving.
🍽️ Serving
Serve hot with crusty bread, garlic toast, or over rice/noodles as a hearty meal.
❓ Q&A
Q: Can I make it dairy-free?
A: Yes! Use coconut cream or cashew cream instead of dairy cream, and olive oil instead of butter.
Q: How do I make it thicker?
A: Increase the flour to 2 tbsp or simmer longer until the liquid reduces.
Q: Can I add meat?
A: For a heartier dish, add cooked shredded chicken or browned ground turkey when adding the broth.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove; avoid boiling to keep the cream smooth.
Q: Can I freeze it?
A: It’s best enjoyed fresh, but you can freeze it without cream. Add the cream after thawing and reheating.