Mushroom stew with parmesan gets a taste of Italy, due to the parmesan. It is lovely with both grilled and fried meat and white fish.
3 packets of shredded mushrooms, e.g. aroma mushrooms and mushrooms
2 tablespoons butter
1 finely chopped onion
1 tablespoon chicken stock ev. bouillon cube
4 dl cream
1 good handful of grated, fresh parmesan
A little freshly ground pepper
1 handful of finely chopped chervil, possibly other herbs you like
Fry the mushrooms in the butter. Add onion and continue to cook until golden. Add stock and 4 cream. Let it simmer until the mushroom stew is thick enough. Season with Parmesan and pepper. Add chervil when serving.
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