Time: --
Complexity: easily
Servings: 4

Pancake filling with mushrooms and cream - detailed recipe.

Ingredients:

• 3 tbsp (45 g) butter
• 500 g wild mushrooms, coarsely chopped
• 2 sprigs of thyme
• 2/3 cup (160 ml) heavy cream
• Parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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mushrooms, thyme, cream, parsley

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Preparation:

Step 1
• Heat the butter in a frying pan over medium-high heat. Add the mushrooms and thyme; cook, covered, until golden brown, about 10 minutes. Season with salt and pepper, pour in the cream, stir, and heat through slightly. Remove the pan from the heat and add a handful of parsley leaves.
  
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