recipe – creamed mushrooms

This is a versatile dish that served on toast is the perfect brunch dish, makes a great sauce to top a chicken breast, or an amazing filling for pancakes!  Use Dry Marsala if you can, but Sweet (Dolce) is fine as well, or you could use Madeira.

You will need:

  • 1  Onion, finely chopped 
  • 1  Celery rib, finely chopped
  • 1 Tbsp  Olive oil
  • 1 clove  Garlic, crushed
  • 2  Sprigs of thyme, leaves picked
  • 1  Bayleaf, fresh if possible
  • 1 Tbsp  Unsalted butter
  • 300g  Chestnut mushrooms, sliced
  • 60ml  Marsala wine
  • 150ml  Double cream (or crème fraiche)
  • 1 tsp  Sherry vinegar
  • Small handful of parsley, chopped
  • Grating of nutmeg
  • Salt & Pepper, to season

Heat a large frying pan over a medium heat, and add the oil.  Once hot, add the chopped onion and celery, stir and cook for about 3 minutes until softened.  Add the garlic, bay leaf and the thyme leaves next and cook for a further 2 minutes, taking care not to burn the garlic.

Now add the butter and once it’s melted, pop in the sliced mushrooms, ensuring they’re all coated in the oil and butter… the pan may seem crowded at this point, but the mushrooms will shrink down quite a bit.

After about 3 or 4 minutes, and before the mushrooms have released too much liquid, add in the Marsala wine and allow the alcohol to evaporate (or burn off if you can flambee it!).

Continue to cook for another few minutes, then add the cream.  Bring to a simmer for around 8-10 minutes… it should reduce and become thicker.  At this point, add the sherry vinegar and stir it through, together with the chopped parsley, the nutmeg and then season to taste with salt & pepper.

Serve piping hot… on toast, or over chicken. 


It can be left to cool and then used to stuff pancakes, before placing them in an ovenproof dish and covering with grated cheese.  Bake this for 20 mins in a 170oC oven.

Join us soon in The Dining Room restaurant in Worthing!