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Litha Mushrooms in Cream
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1 lb. Mushrooms
2 T. Butter, melted
1 C. Cream
Fresh thyme, parsley, garlic, rosemary, or other herbs of your choice
Salt and pepper to taste
Clean but do not peel the mushrooms. Pat dry with a paper towel. Place them in a single layer in a buttered baking dish and dribble the melted butter over them. Bake at 400° until soft (about three minutes). Pour the cream over the mushrooms and turn the oven to 250° so the cream does not boil. Sprinkle with your choice of fresh, chopped herbs and a dash of salt and pepper before serving,
Serves 4.

The sudden appearance of wild mushrooms and their rapid growth were once believed to be a sign of magic. Campestri Agaricus (meadow mushrooms, those white caps commonly purchased in the produce section of the grocery store) growing in a circle were thought to be faerie circles where those wonderful, immortal creatures danced. Mortals were warned not to enter such a place or to fall asleep in a faerie circle because they were believed to be gateways to Faerie. Mushrooms in Cream honors the Fey Folk. Unless you are an experienced mushroom hunter, it is best to use mushrooms purchased through your green grocer. I like to use crimini mushrooms, who are in reality, portabellos picked before they reach mature growth stage, large cap size. When picking through the mushroom bin on the produce aisle, always look at the under side of the caps and choose mushrooms whose gills have not yet opened.

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