Do you love creamy and spicy mushrooms ?

Ingredients

• 500 g Whole Mushrooms (cleaned, stems intact)
• 3 Tbsp Unsalted Butter (cut into small pieces)
• 5 cloves Garlic (minced)
• 1 medium Onion (finely chopped)
• 1 tsp Salt (added at start to improve texture)
• 2 Tbsp Chili Oil (adjust heat to taste)
• 120 ml Heavy Cream (room temperature)
• ½ tsp Black Pepper (freshly ground)
• 2 Tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Prepare Ingredients

   Clean the mushrooms with a damp cloth, trim any tough stems, and set whole. Mince the garlic, finely chop the onion, and measure butter, chili oil, and cream.

   Time: PT5M

2. Sauté Aromatics

   Heat the butter in the skillet over medium heat until melted. Add the chopped onion and sauté 3 minutes until translucent, then add the minced garlic and cook another minute.

   Time: PT4M

   Temperature: Medium heat

3. Cook Mushrooms

   Add the whole mushrooms to the pan, sprinkle the salt, and stir. Cook for about 8 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.

   Time: PT8M

   Temperature: Medium heat

4. Add Heat and Flavor

   Drizzle the chili oil over the mushrooms, stir quickly, and let the oil coat the pieces for 1 minute.

   Time: PT1M

   Temperature: Medium heat

5. Finish with Cream

   Reduce the heat to low, pour in the heavy cream, and stir gently. Simmer for 3 minutes until the sauce thickens slightly. Season with freshly ground black pepper and adjust salt if needed.

   Time: PT3M

   Temperature: Low heat

6. Garnish and Serve

   Turn off the heat, sprinkle chopped parsley over the mushrooms, give a final gentle stir, and serve hot as a side dish with roti, naan, or rice.

   Time: PT1M

Nutrition Facts

Calories

260

Protein

5 g

Carbohydrates

5 g

Fat

22 g

Fiber

2 g