Mushrooms sautéed in cream

All mushrooms washed several times until the water runs clear. Subsequently, boletes and bay bolete cut into fairly thick cubes. Peel onion and cut into cubes of less than mushrooms. At high skillet heat the butter, add the onion and fry until golden. Then add the diced mushrooms and chanterelles and cook for 6-10 minutes on low heat, stirring occasionally. When the mushrooms and onions golden brown overlaid them with white wine, stir and season with nutmeg, white pepper and freshly ground pepper, add sea salt, stir and pour cream. Stir over low heat and cook 8 minutes until the cream reduces and the water evaporates. Into the prepared dish, add chopped parsley ¾ of total and mix. We serve the dish at the end sprinkle the remaining parsley.
(Recipe for 2 servings)
• 200 g boletus
• 260 g bay bolete
• 260 g chanterelles
• 250 g white onion
• parsley
• 100 ml white wine
• white pepper
• freshly ground pepper
• sea salt
• nutmeg
• traditional butter (best from Międzybórz)
• 300 ml of 30% cream
• allspice
Zamek Kliczków

The recipe is from:
Zamek Kliczków
Kliczków 8
59-724 Kliczków
[email protected]

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