You could serve this creamy mushroom sauce as a dip or toss it with pasta, but I enjoy it best simply slathered on sourdough with my morning coffee.
This is a quick one-pan dish, that comes together without fuss. The flavours are well-balanced - earthy, rich in umami yet creamy with a zesty zing from a splash of lemon juice.
As ever, you can adapt this recipe as you'd like, stirring in your favourite herbs and choice of mushrooms. What's more, you could also swap out some of the cream for milk for a lighter version that is just as rich in result!
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