Cream of mushrooms

This cream of mushrooms is really simple and good! You can use it a side dish for meat or eat it as a spread during the French apéritif! It’s delicious, quick and easy to make! Note that I made it as a side dish to the Moroccan chicken pastilla and it goes really well! It’s up to you!

In two words:

“And it’s like this that trackers and pursued escape in an ocean without end”

To Start...

difficulty easy
cooking - 10′
serves -


  • 300gr of portobello mushrooms
  • ¼ teaspoon of thyme
  • 1 small bay leaf
  • 1 medium size clove of garlic
  • 1 tablespoon of olive oil
  • 3 pinches of fleur de sel or coarse salt
  • 5 turn mills of Kampot black pepper


  • Peel and wash the mushrooms
  • Drain the mushrooms using a paper towel
  • Slice the mushrooms into fine slices
  • Peel and wash the garlic
  • Slice it in small dices
  • Heat up the olive oil in a pan
  • Add the garlic and stir
  • Add the mushrooms as soon as the garlic turns a bit brown
  • Stir well
  • Add salt and pepper
  • Add the thyme when the mushrooms start to lose their crunchiness
  • Continue to stir until there is no more water (~10’ in total)
  • Remove the bay leaf
  • Place the mushrooms into a bowl
  • With a stick blender mix the mushrooms until they become like a cream
  • Delicious!


I had the idea to make this simple cream of mushrooms when I tasted the cream of mushrooms by the French Chef Julien Sebbag during the Taste of Paris festival in September! His cream was a little bit more silky in texture (maybe he was using milk or more fat?) but it was a bit aggressive in mouth probably due to sumac. But I really liked the idea and I had already decided to do something with it during the Christmas season!

o-o C'est si bon ! o-o

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