Slow-Cooked Jersey Cream with Wild Mushrooms and Crispy Sage

A luxurious and flavorful lunch featuring slow-cooked Jersey cream infused with earthy wild mushrooms and crispy sage. Perfect served with crusty bread for dipping.

Prep Time

20 minutes

Total Time

1 hour 20 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.66/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Snack•Bread

Cuisine:

Jersey

Cooking Style:

Slow Cooker

Ingredients

Servings

2cupsJersey Cream(Heavy cream also works, but Jersey cream has a richer flavor)

£3.50

8ozMixed Wild Mushrooms(Shiitake, oyster, and cremini are good options; cleaned and sliced)

£6.00

1mediumShallot(Finely minced)

£0.30

2clovesGarlic(Minced)

£0.15

12leavesFresh Sage Leaves(Plus more for garnish)

£0.75

2tablespoonsUnsalted Butter(Divided)

£0.25

0.3cupDry Sherry(Optional, but adds depth of flavor)

£1.50

2sprigsFresh Thyme Sprigs

£0.50

0.5teaspoonSalt(Or to taste)

£0.25

0.3teaspoonBlack Pepper(Freshly ground, or to taste)

£0.02

1loafCrusty Bread(For serving)

£1.30

1tablespoonOlive Oil

£0.10

Total Cost

£14.62

£3.66 per serving

Instructions

1.
Preheat oven to 300°F (150°C).
2.
Heat 1 tablespoon of butter in an oven-safe dish (such as a Dutch oven) over medium heat. Add the shallot and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3.
Add the sliced mushrooms to the dish and cook until they release their moisture and begin to brown, about 8-10 minutes. If using sherry, deglaze the pan by pouring it in and scraping up any browned bits from the bottom.
4.
Stir in the Jersey cream, thyme sprigs, salt, and pepper. Bring to a gentle simmer on the stovetop.
5.
Cover the dish and transfer it to the preheated oven. Cook for 45 minutes to 1 hour, or until the cream has slightly thickened and the flavors have melded.
6.
While the cream is cooking, prepare the crispy sage: Heat olive oil and the remaining 1 tablespoon of butter in a small skillet over medium heat. Once the butter is melted and hot, add the sage leaves in a single layer. Cook for 15-30 seconds per side, or until crispy but not burnt. Remove the sage leaves with a slotted spoon and place them on a paper towel-lined plate to drain.
7.
Remove the dish from the oven. Discard the thyme sprigs.
8.
To serve, ladle the slow-cooked cream and mushrooms into bowls. Garnish with crispy sage leaves and freshly ground black pepper. Serve with crusty bread for dipping.

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My Notes

Nutrition Information

Nutrition per serving (300g)

750 kcal / 3138 kJ

Carbs

40g

15% of RDA

Fat

60g

86% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

8 g

9% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

35 g

175% of RDA

Chef's Tips

For a richer flavor, you can infuse the cream with a vanilla bean during the cooking process. Remove the bean before serving.

If you don't have Jersey cream, you can use regular heavy cream, but the flavor will be slightly less intense. You can also enrich it with a tablespoon of creme fraiche at the end.

Feel free to experiment with different types of mushrooms, such as morels or chanterelles, when in season.

The slow cooking time can be adjusted based on your preference for thickness.

Cooking Equipment

Oven

Stovetop

Oven-safe dish (e.g., Dutch oven)

Wine Pairings

No wine pairing suggestions available for this recipe.

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