Notes — Don’t use coconut milk. Tried that and it’s okay but it’s not as good as regular heavy cream. Best if you have it with a baguette cut up into slices and toasted with a little olive oil (crustini). Pair something sweet and cool, like acidic fruit. It’s a very savory dish. Good with amber and IPA beers. (unknown kcal/recipe)

Ingredients

• 2 tbsp unsalted butter
• 3 cloves, minced
• 16oz chicken/hen of the woods mushrooms (cremini okay too), sliced thin
• 1/3 cup heavy cream
• 1/2 tsp thyme
• 1/2 tsp oregano
• salt and pepper, to taste
• parsley, for garnish

Instructions

1. Melt butter in a large skillet or cast iron pan set to medium-high heat.
2. Add mushrooms and saute them in the pan until tender and browned.
3. Add garlic, thyme, oregano and pepper. Stir and cook to open up the aromatics for about 1 minute.
4. Stir in heavy cream and let it come to a boil (will be fast if you’re using cast iron). Simmer for about 5 minutes to reduce and thicken.
5. Taste and season with salt, to taste.
6. Garnish with parsley and serve right in the pan.