Delicious Recipe for Sautéed Boletus or Porcini Mushrooms in Cream
The recipe for sautéed boletus or porcini mushrooms in cream is a delicious and comforting dish, perfect for highlighting these flavorful mushrooms. The simplicity of the preparation allows all the nuances of the porcini flavor to shine, which pairs wonderfully with the sweetness of the fresh cream. Whether you choose to enjoy this dish on its own or serve it with pasta like spaghetti, it will surely delight your guests. This dish is perfect for a meal with friends or family, especially when you want to add a gourmet touch to the table. Additionally, it can be adapted in countless ways depending on the seasons or cravings, for example by adding fresh herbs like parsley or incorporating a bit of white wine for a hint of acidity. If you are a mushroom lover, you will surely enjoy this recipe!
- Preparation time: 1 hour
- Cooking time: 30 mn
- Servings: for 2 people
- Difficulty: Easy
Ingredients
- - 500 g of boletus or porcini mushrooms
- - 2 onions
- - Olive oil
- - Salt and pepper
- - 20 cl of semi
- - liquid fresh cream
Preparation
1. Start by carefully cleaning the mushrooms without washing them to preserve their flavors. Remove the dirt under the cap and dry them with a paper towel (a wet porcini mushroom may lose its taste).
2. In a pan, heat a good amount of olive oil, about one to two centimeters deep.
3. Add the porcini sliced and the finely chopped onions. Season with salt and pepper to taste.
4. Let everything simmer, stirring regularly, until the mushrooms have released their water.
5. When the porcini are nicely golden, remove the excess olive oil and then incorporate the fresh cream.
6. Let it simmer for a few more minutes. Your porcini dish is ready to be enjoyed as is or served with spaghetti.
