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    SAUTEED CREAMY MUSHROOMS with milk and mustard

    Creamy mushrooms with milk and mustard sauce is a tasty side or appetizer. I like serving this mushrooms with meats and salmon steaks, or as a party dish eating them with toothpicks! The sauce made with milk have to be thick and creamy. Mustard powder, and white pepper, and fresh parsley give a special  touch at this easy recipe!

    SAUTEED CREAMY MUSHROOMS with milk and mustard sauce

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    SAUTEED CREAMY MUSHROOMS with milk and mustard sauce

    • 22 oz (620 g) white mushroom
    • 3 cloves of garlic
    • 5 tbsp unsalted butter
    • 1 glass whole milk
    • 1 tbsp fresh parsley, minced
    • ½ tsp mustard powder
    • 1 dash white pepper
    • To taste table salt

    SAUTEED CREAMY MUSHROOMS with milk and mustard sauce

    GARLIC AND BUTTER

    To prepare the creamy mushrooms, melt the butter in a saucepan over medium heat, then cook the cloves of garlic until golden. Meanwhile, brush the mushrooms to eliminate any trace of dirt. Detach and discard the stems. When the garlic is golden, pour the mushrooms into the pan. Sauté without overlapping until golden brown in both sides.

    SAUTEED CREAMY MUSHROOMS with milk and mustard sauce

    CREAMY MUSHROOMS

    Combine the milk with mustard powder.  When the mushrooms are well golden, pour the milk into the saucepan and cook at medium/low heat until the sauce is creamy. Finally, toss the mushrooms with minced fresh parsley and a dash of white pepper, then serve on your table!

    SAUTEED CREAMY MUSHROOMS with milk and mustard sauce

    CONSERVATION

    The creamy mushrooms give their best just cooked, but is possible conserve them a couple of days into the fridge. I don’t suggest freezing.

    SAUTEED CREAMY MUSHROOMS with milk and mustard sauce

    TAKE A LOOK AT THIS

    ITALIAN MILK RICE (risotto) with provolone and walnuts

    ITALIAN MILK RICE (risotto) with provolone and walnuts

    PRINTABLE VERSION

    SAUTEED CREAMY MUSHROOMS with milk and mustard
     
    Print
    Cook time
    30 mins
    Total time
    30 mins
     
    Creamy mushrooms with milk and mustard sauce is a tasty side or appetizer. I like serving this mushrooms with meats and salmon steaks, or as a party dish eating them with toothpicks! The sauce made with milk have to be thick and creamy. Mustard powder, and white pepper, and fresh parsley give a special touch at this easy recipe!
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: Side
    Cuisine: Italian
    Serves: 4
    Ingredients
    • 22 oz (620 g) white mushroom
    • 3 cloves of garlic
    • 5 tbsp unsalted butter
    • 1 glass whole milk
    • 1 tbsp fresh parsley, minced
    • ½ tsp mustard powder
    • 1 dash white pepper
    • to taste table salt
    Instructions
    1. GARLIC AND BUTTER
      To prepare the creamy mushrooms, melt the butter in a saucepan over medium heat, then cook the cloves of garlic until golden. Meanwhile, brush the mushrooms to eliminate any trace of dirt. Detach and discard the stems. When the garlic is golden, pour the mushrooms into the pan. Sauté without overlapping until golden brown in both sides.
    2. CREAMY MUSHROOMS
      Combine the milk with mustard powder. When the mushrooms are well golden, pour the milk into the saucepan and cook at medium/low heat until the sauce is creamy. Finally, toss the mushrooms with minced fresh parsley and a dash of white pepper, then serve on your table!
    3. CONSERVATION
      The creamy mushrooms give their best just cooked, but is possible conserve them a couple of days into the fridge. I don’t suggest freezing.
    4. SAUTEED CREAMY MUSHROOMS with milk and mustard sauce
    3.4.3177

     

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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