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Ingredients
- 24 ounces mushrooms, of choice
- 1 medium onion, finely diced
- 2 -4 garlic cloves, to taste, finely diced
- salt and pepper
- 3 tablespoons olive oil
- 12 cup heavy cream
Method
- Wash mushrooms and chop very finely or blend / food process coarsely.
- In separate oiled pans, saute the mushrooms or the onion and garlic.
- Separate pans are recommended because the cooking times will vary based on the size of the pan in which the mushrooms are cooked.
- Mushrooms should be cooked until they have released water and mostly reabsorbed it.
- The final product should be just moist, not sopping.
- Onions and garlic should be cooked until they are browned all the way through and sweet.
- Add onion and garlic mixture to mushroom mixture.
- Add 1/2 cup heavy cream and continue cooking while stirring frequently until the cream is mostly absorbed.
- Remove from heat and enjoy immediately, or store in the refrigerator for 2 to 3 days.
