At a glance
You're getting a wonderfully lazy one-pan dish where sliced mushrooms just hang out in a creamy, paprika-spiced bath for about an hour in the oven. There's minimal prep (mostly just whisking cream with seasonings and slicing mushrooms), and the mushrooms release their own moisture so you don't need to fuss over them—just pop the tray in and let the oven do the work.
1/4
Cream and seasoning
Whisk the cream together with paprika, freshly ground or crushed white pepper, dried garlic, and a teaspoon of salt.
For this step
0/52/4
Tip: how much cream to use
Use more or less cream depending on the size of the baking dish you're using. If the mushrooms start looking a bit dry while baking, just add a splash more cream. That said, mushrooms release quite a lot of liquid on their own, so there's no real risk of them burning.
3/4
Slice the mushrooms
You can use pretty much any mushrooms you like. Feel free to use parasol mushroom stems and honey fungus, like we did, or boletes, ceps, or bay boletes. Mixing several kinds together works great too. Slice the mushrooms into pieces and place them in a baking dish lightly greased with butter. Do not cover.
For this step
0/2
