- Prep Time: 2 minutes
- Cook Time: 10 minutes
Well, as most of you know, my background has deep root in the Irish traditions and foods from the Maritimes. Quite different from the traditional foods of most people in the Wild Wild West (mostly because our dishes were mostly fish, potatoes and moose meat! lol).
But when I married into a Ukrainian family, I was exposed to so many more flavours and tastes that I just had never heard of before (in fact, you might get a chuckle out of this, but when my husband first told me he was "Ukrainian", I had not idea what that was!! Gosh, we were sheltered!).
Well, this year, I am so very lucky to get to host our Ukrainian family Christmas at our house, and I could not be more excited! For years, I have heard my husband tell stories of his Grandma's "creamed" everything: peas, carrots, mushrooms... And more recently, his Auntie shared a wonderful story from her childhood where Granny brought creamed chicken to a picnic!
I was not fortunate enough to have met her, but over the years, I have hoped that I have done her proud by fattening up her grandbaby just enough!
This year, I really want to make something to remember... something that will bring the nostaglia back to the table. So, while Granny will not be here in body, I'm hoping she will be here in spirit as we share in some of her favourite dishes <3
This one seriously could not be more easy to make. Seriously. Melt some button. Gently fry some quartered mushrooms. Add cream. Boil until it turns a little yellow. Sprinkle with a little salt. Done.
I did a test run today at dinner and Hubby nearly lost his mind and he kept going back for spoonful after spoonful! The perfect compliment! The portions here are for 2 people, so eyeball it as you need to. It's hard to mess it up 🙂
- Melt the butter in a frying pan
- Add mushrooms and saute until slightly browned
- Add cream and cook on low-medium heat for approx 8-10 minutes; cream will med-fast bubble and start to turn yellow
- Remove from the heat, sprinkle with a little sea salt and let sit in a serving dish for a few minutes for the salt to flavour everything; serve