Creamy Mushrooms with almonds

Inspired by a book on Toulouse Lautrec, this recipe is different, but I think it’s one of my all-time favourite ways to indulge in mushrooms. With a touch of sweet cream and crispy almond slices, it makes the simplest and most wonderful dinner plate. You can use more sweet cream to make it creamier if you wish.

30 g sliced almonds
40 ml mild extra virgin olive oil
40 g leek, finely sliced
2 garlic cloves, finely chopped
400 g champignons (if small, leave them as they are; if bigger, cut them)
1 tsp chopped rosemary
125 ml double cream
sea salt to taste
freshly ground pepper to taste


Heat the pan and add the sliced almonds. Fry them until golden, then remove from the pan and set aside.

In the same pan, add 10 ml oil, leeks, garlic, and salt. Sauté on a small heat until the leeks are soft. Remove from the pan and set aside.

Add the remaining oil to the pan. Heat it up and add the champignons. Fry on medium heat until they start to dry out (this is normal). Then, they will slowly release their juices. Once this happens, let them fry and brown for a few minutes.

Add the leek and garlic mixture, rosemary, cream, salt, and pepper. Turn up the heat and reduce the liquid by one-third or half. Remove from the heat, transfer to a serving dish, and sprinkle with the toasted almonds.