Margarita's International Recipes


Soko Arazhanit

Mushrooms in Cream

This was a very unusual way of making mushrooms, and overall a pleasant one. Still, it wasn't delicious enough for me to justify the calories in the cream. I halved the original recipe because I didn't have that much cream at home, but you will need to double it again if you want it to serve four people as a side dish.

I didn't have cheesecloth, so I just tied the herbs together. If you go this route remember to remove the peppercorns before serving.

Mushrooms in Cream


  • 10 sprigs parsley
  • 10 sprigs dill
  • one small cinnamon stick
  • 1 bay leaf
  • 1 clove
  • 2 black peppercorns
  • 1 1/2 tsp. butter
  • 8 oz mushrooms, thickly sliced
  • salt & pepper to taste
  • 3/4 cup heavy cream


Tie together the parsley, dill, cinnamon stick, bay leaf, clove and peppercorn, covered in a cheesecloth, if possible. Set aside.

Melt butter over medium heat in a small saute pan. Add mushrooms and turn to coat well. Season with salt and pepper to taste.

Meanwhile, in a separate small pot, heat cream until it starts to boil. Pour the cream on the mushrooms, add the herbs, bring back to a boil and then lower the temperature and simmer, covered, for 40 to 50 minutes or until the cream is mostly absorbed.

Adapted from Georgian Recipes | Margarita's International Recipes | Marga's Food Blog | E-mail