Don’t have heavy cream in the fridge? You can substitute with butter and whole milk. But do run to the market if you don’t have thyme. In a pinch, powdered Parmesan cheese works in this dish – and if you’d like to add a splash of red wine, more power to you! I didn’t chop up the Bella or cremini mushrooms as they made for an ampler bite whole.
There’s not a lot to say about this one, other than it’s easy. Wishing all of you, whether there are backpacks in your lives or not, a brilliant school year!
Cream of Bella n’ Cremini
Serves up to 10
15 minute cuisine
1 pint Bella mushrooms, washed
1 pint cremini mushrooms, washed
Butter for sautéing
1 cup heavy cream
2 tablespoons chopped fresh thyme
2 cloves garlic, peeled and finely minced
¼ cup grated Parmesan cheese
8 cups vegetable stock
Salt and freshly ground pepper
In a stock pot over medium high heat, cook the mushrooms in butter for 3 to 5 minutes. Add the cream, thyme, garlic, cheese and vegetable stock. Season with salt and pepper to taste.