Stewed Mushrooms and Queens Recipe

Name: Stewed Mushrooms and Queens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound mushrooms; 1/2 pound bay scallops; 1/4 pint milk; 1/4 pint cream single; 1 x tarragon vinegar; 1 x anchovy essence; 1 small bay leaves; 1 x parsley leaves fresh; 1 1/2 tablespoons butter; 1 1/2 tablespoons flour, all-purpose; 1 x bread crumbs fried

Servings: persons

1
Slice the mushrooms thickly.
2
Put them into a pan with the cold milk (and cream if using).
3
Three-quarters cover the pan and bring quickly to a fast simmer.
4
Add the bay leaf and a little salt and reduce the heat to very low.
5
Three-quarters cover the pan again and leave to stew gently for 5 to 6 minutes.
6
Strain to separate the liquid from the mushrooms, discard the bay leaf and keep the mushrooms warm in a very low oven.
7
Make a smooth rich sauce with the butter, flour and creamy mushroom cooking liquor.
8
Stir in at least 1/2 teaspoon each tarragon vinegar and anchovy essence.
9
Leave to simmer for 2 to 3 minutes then season to taste with salt and pepper.
10
Quickly stir in the queens and immediately reduce heat to low.
11
Half cover the pan and cook for just 5 minutes.
12
Stir occasionally during this time and be sure to keep the heat very low - only a very occasional bubble should break the surface of the sauce or the shellfish may toughen.
13
Draw the pan away from the heat, quickly stir in the mushrooms and check seasoning.
14
Then turn the contents of the pan into a warmed gratin dish (or divide it between warmed scallop shells for an elegant first course).
15
Sprinkle with parsley and garnish with fried crumbs or triangles of fried bread.

109

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound mushrooms, 1/2 pound bay scallops, 1/4 pint milk, 1/4 pint cream single, and more.

Yes, Stewed Mushrooms and Queens falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stewed Mushrooms and Queens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions