Pike Quenelles with Mushroom Cream Sauce
Delicate pike quenelles in a rich, earthy mushroom cream sauce, finished with fresh parsley and a sprinkle of cheese. A quick and elegant weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 18g
Ingredients
- 8 pieces pike quenelles
- 8 oz mushrooms
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp parsley
- ½ cup shredded cheese
Instructions
- 1
Slice the 8 oz mushrooms. Melt the 2 tbsp butter in a large skillet over medium-high heat, then add the mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
- 2
Pour in the 1 cup heavy cream and bring to a simmer. Reduce heat to medium-low and let the sauce thicken slightly, about 3-4 minutes, until it coats the back of a spoon.
- 3
Gently place the 8 pike quenelles into the sauce. Spoon some sauce over them, cover, and simmer until heated through, about 5-7 minutes, until the quenelles are hot and slightly puffed.
- 4
Sprinkle the 0.5 cup shredded cheese over the quenelles and sauce, then cover for 1-2 minutes until the cheese melts. Garnish with the 2 tbsp chopped parsley before serving.
Tools you’ll need
- Large skillet
- Cutting board
- Knife
- Measuring cups and spoons
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
