Cream mushrooms
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Cut up mushrooms, around 400g is a good amount.
Boil in pan for 20-40min, adding water to keep them steaming and some coconut oil. Sear the mushrooms a bit towards the end.
Add 250ml cream, around 30% fat. Exact amount/type doesn't matter that much but make sure it doesn't have carrageenaan (E407) or other nasty additives.
Continue to boil on low heat for a bit to thicken the cream sauce. Add some butter if you like. Keep stirring so the milk components in the cream don't burn.
Serve with potatoes or rice or pasta. Salt to taste, sprinkle some cheese. Enjoy!
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Divine!!! I make it at least once a week, usually with ground beef, after the mushrooms are seared.
Also great in a puff pastry dough (normies LOVE it), thickly spread on a sourdough slice etc
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