I am aware of the fact that I haven’t posted anything in my webpage for a long time… During my trips to Lyon and Bordeaux in May, I had opportunity of enjoying and getting to know more about French cuisine. Today, I have created a recipe under French influence by using what I have in the refrigerator. The result was perfecti thus I would like to share it with you. As the process was spontaneous, I could not take fancy photos. I hope I can make it up by its taste.
• 500 grams cultivated mushrooms
• 4 leeks
• 2 tablespoons olive oil
• 4 tablespoons cream
• 3 tablespoons grated parmesan cheese
• Salt, black pepper, thyme
• 100 ml semi-dry white wine (It is optional, if you do not want to add wine, you can use 1 teaspoon sugar)
• Zest of ¼lemon (grated finely)
• Basil leaves to decorate
Chop the mushrooms and leeks finely. Put the olive oil and leeks in the sauce pan, add salt-black pepper-thyme; cook it for 5 minutes on medium heat. Add the mushrooms, cook for another 5 minutes. Add the wine or sugar and cook for another 5 minutes on low heat. Finally add the cream, stir and cook for 1 minute. Turn off the heat, add grated cheese and lemon zest, stir. Serve it after decorating with basil leaves. It is a very delicious garniture to accompany meat or fish.