Friday Feast ~ Midsummer Mushrooms in Cream


With Midsummer in a few days and a week until the release of Dragon Knight’s Axe, I want to sing, dance, and eat like the faeries. This dish was created solely for a Midsummer’s Eve feast. Truth be told, the fae do enjoy mushrooms, milk, butter and thyme.

There are many folktales and songs linking the “Good Folk” with mushrooms. A circle of mushrooms growing in a grassy area is known as a faerie ring because the dancing feet of faeries created the mushrooms.

Typically, I would have a glass of Elderberry wine with this dish, but decided at the last minute to chill some Olallieberry. This is a cross between the loganberry and youngberry. Delicious!

“I know a bank where the wild thyme blows,
Where oxlips and the nodding violet grows,
Quite over-canopied with luscious woodbine,
With sweet musk-roses and with eglantine.”

~ A Midsummer Night’s Dream, William Shakespeare


1 pound mushrooms (your choice)

2 tablespoons butter, melted (I use Irish Kerrygold)

1 cup cream

1 tablespoon of fresh thyme (or more depending on your taste)

Salt and pepper

2 tablespoons Parmesan cheese (optional)

Preheat oven to 400 degrees. Clean mushrooms. Place them in a single layer in a baking dish and drizzle the melted butter over them. Bake until soft, about five minutes. Pour cream over mushrooms and heat, but do not boil. Sprinkle with chopped thyme and season with salt and pepper.

If the weather is warm, I’ve often put them in a pan on the stove and cooked them gently.

One of my favorite movies! Enjoy! 

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  1. What a delicious recipe! Thanks for sharing!
    I love mushrooms either baked in the oven or simmered in a pot on the stove.
    Have a lovely weekend!

    • Another way I cook mushrooms on the stove is with butter and red wine. Let simmer until the most of the wine is absorbed. It’s one of husband’s favorites.

      Enjoy your weekend, Carmen! xoxo

  2. Tanya

    I love mushrooms! What a wonderful way to celebrate the solstice. My father would take us into the woods each spring looking for Morels. What a treat! My mother would make fresh homemade biscuits and lightly fry up a batch for our breakfasts. I rarely eat Morels now but I do love sauteed mushrooms! Thank you for sharing, Mary, and thank you for the delightful clip. Every few years our local high school, where my daughter teaches, will put on AMSND. It’s always one of my favorites to attend! AND I can’t wait for the new book!

    • Wow, Tanya! I would love to have someone teach me how to pick mushrooms, especially Morels. Biscuits and Morels…yum!

      Thanks so much for stopping by, and I’m so giddy knowing that a week from today Dragon Knight’s Axe will be here! Have a wonderful weekend my friend. xoxo

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