How to cook
Wash and trim the hard bottoms of the mushrooms’ stems. Heat oil in a pan on the stove and add a sprig of thyme. After 1 minute, add chopped mushrooms, stir and allow to sauté for a few minutes. Then add crushed or pressed garlic and remove the thyme.
Leave it for a few minutes until the mushrooms are softened nicely. Do not stew too long, because they can become tough. Add salt, a pinch of sugar, freshly ground black pepper and nutmeg. Beat the cream and add it to the mushrooms.
Stir for 1-2 minutes, remove from the heat and mix some fresh chopped dill in. Serve the oyster mushrooms with a side of potato salad.