- 2 tablespoons of butter
- salt
- 180g fresh mushrooms thinly sliced
- 250g of cooking cream
- Put a non-stick skillet over high heat, once the skillet is hot, add butter then add the mushrooms and sauté until golden brown and set aside.
- In the same skillet with the mushroom juices, add the other spoon of butter and let it melt.
- Add the cream and reduce until the consistency wanted.
- Add salt and pepper to taste and add back the mushrooms for another minute or two.
- Garnish with parsley.