Roasted Jersey Cream with Wild Mushrooms and Herbs

A rich and savory dish featuring the unique flavor of Jersey cream, roasted to perfection with earthy mushrooms and fragrant herbs. Great as a main course for a light meal or a side dish.

Prep Time

20 minutes

Total Time

55 minutes

Calories

685 kcal

Difficulty

Medium

Equipment

3 items

Cost

£4.34/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

2cupsJersey Cream(Ideally, use fresh, unpasteurized Jersey cream for the richest flavor. If unavailable, use the highest quality heavy cream you can find.)

£4.50

1poundMixed Wild Mushrooms(Chanterelles, porcini, oyster mushrooms, and shiitake work well. Cleaned and sliced.)

£7.00

2mediumShallots(Thinly sliced)

£0.60

4clovesGarlic(Minced)

£0.20

2tablespoonsFresh Thyme(Chopped)

£0.80

1tablespoonFresh Rosemary(Chopped)

£0.70

2tablespoonsButter(Unsalted)

£0.30

2tablespoonsOlive Oil(Extra virgin)

£0.20

1teaspoonSalt(Or to taste)

£0.01

0.5teaspoonBlack Pepper(Freshly ground, or to taste)

£0.05

0.3cupDry Sherry or White Wine (optional)(Adds depth of flavor to the mushrooms.)

£1.00

As desiredCrusty Bread(For serving)

£2.00

Total Cost

£17.36

£4.34 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
If desired, sauté the mushrooms: In a large skillet over medium-high heat, melt the butter and olive oil. Add the shallots and cook until softened, about 5 minutes. Add the garlic and mushrooms and cook, stirring occasionally, until the mushrooms are tender and browned, about 8-10 minutes. Deglaze the pan with sherry or white wine (if using), scraping up any browned bits from the bottom of the pan. Reduce heat to low and simmer for another 2 minutes.
3.
Alternatively, skip the sautéing step and simply toss the mushrooms, shallots, garlic, butter, olive oil, salt and pepper in a bowl.
4.
Pour the Jersey cream into a large oven-safe skillet or baking dish. If you sautéed the mushrooms, add the cooked mushroom mixture to the cream. If not, spread the raw mushroom mixture evenly in the baking dish first, then pour the cream over the top.
5.
Sprinkle the thyme and rosemary over the cream and mushrooms.
6.
Bake in the preheated oven for 30-35 minutes, or until the cream has thickened and is golden brown around the edges. The mushrooms should be tender.
7.
Let cool slightly before serving. Serve warm with crusty bread for dipping.

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My Notes

Nutrition Information

Nutrition per serving (250g)

685 kcal / 2866 kJ

Carbs

17g

7% of RDA

Fat

64g

91% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

7 g

8% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

38 g

190% of RDA

Chef's Tips

For a richer flavor, add a small amount of grated Parmesan cheese before baking.

Adjust the herbs and spices to your taste. Sage or chives would also be delicious additions.

If the cream starts to brown too quickly, cover the dish loosely with foil.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Cooking Equipment

Oven

Large Oven-Safe Skillet or Baking Dish

Stove (optional, for sautéing mushrooms)

Wine Pairings

No wine pairing suggestions available for this recipe.

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