Mushrooms with Cream and Sage

  • Serves

    serves 2

Substitute wild mushrooms, if you like.


  • 1 lb. white mushroom caps, quartered
  • 2 cups heavy cream
  • Salt and freshly ground black pepper
  • 2 tbsp. dry sherry
  • 1 tbsp. chopped fresh sage leaves


Step 1

Put caps into a pan. Add cream and salt and pepper to taste. Simmer over medium heat until thick, about 1 hour.

Step 2

Add sherry and sage. Simmer for 10 minutes more. Spoon over toast.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.