Jamie Oliver’s creamy mushroom recipe can be a small snack or a lovely little starter.


  • a small rustic loaf of bread, to serve

  • 350g chanterelles

  • a small bunch of fresh curly parsley

  • 30g butter

  • olive oil

  • ½ a red onion, peeled and finely sliced

  • sea salt and freshly ground black pepper

  • 150ml single cream

  • 1 lemon


  • 1.

    Preheat your oven to its lowest setting and pop the loaf of bread in to warm through. Spend a few minutes gently brushing along the underside of the mushrooms to get rid of any bugs and dirt that might be hiding there. This is well worth the effort. Finely chop your parsley, stalks and all, reserving a few of the leaves.

  • 2.

    Put the butter into a large hot pan and as soon as it starts to melt add a drizzle of olive oil, the mushrooms, sliced onion and a good pinch of salt and pepper. Stir everything around and cook for about 8 minutes, or until the onions have softened and the mushrooms are starting to caramelize and take on colour.

  • 3.

    Add the chopped parsley, then pour in the cream. Continue to stir and cook for another minute, until the cream has come to the boil, then turn down the heat and simmer for a minute before removing from the heat. Add a good squeeze of lemon juice, have a taste, and add more salt, pepper or lemon juice if it needs it. Take your bread out of the oven and tear it into big chunks. Divide the mushrooms between your plates and scatter over the reserved parsley leaves. Serve with your chunks of bread on the side to mop up all the creamy mushroomy juices, and tuck in!

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 531kj
  • Fat Total 27g
  • Saturated Fat 14g
  • Protein 13g
  • Carbohydrate 59g
  • Sugar 9g
  • Sodium 675mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Jamie says: "I think this is best served bubbling in the pan with some chunks of bread, but it could also become a layer in a lasagne, be spooned over steak or pork, get tossed with pasta or be paired with beef strips and rice for a sort of stroganoff. What a treat."

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Posted by Merryn13Report
It is good. I used a mixture of button and portabello mushrooms. It did take a fair bit of seasoning to enhance the flavour but was a great side dish.
Posted by Report
I tried this receipe , everyone loved it