Creamy mushrooms and asparagus

A classic swedish mushroom recipe…simple and yet rich enough to serve when looking to impress

Creamy mushrooms and asparagus

Creamy mushrooms and asparagus served with rustic bread


150 gm oyster mushrooms, 9 – 10 steamed/boiled asparagus tips, 3 tablespoons thick single cream, 3 chopped spring onions (only the white bulb part), 3 cloves finely chopped garlic, a large bundle of chopped fresh green chives, salt and coarse black pepper to taste, extra virgin olive oil, a splash of milk, rustic bread to serve



  1. Sauté the garlic and spring onions in the extra virgin olive oil till they are goldenish in colour.
  2. Add the oyster mushrooms and cook for about 7 – 8 minutes.
  3. Add the asparagus, herbs, salt, ½ the chives and coarse black pepper and stir well. Cover with a lid and cook for 2 minutes.
  4. Stir in the cream and add milk, if needed, to get the dish to a desired creamy consistency. Cook for another 3 – 4 minutes.
  5. Turn off the flame and stir in the remaining chives. Cover the vessel and let the added chives cook in steam for about 3 – 4 minutes.
  6. Serve with warm rustic bread drizzled with olive oil.



You can easily substitute the fresh green chives with dried herbs, the absence of the previous.


Try a suggestion

Try squeezing in a it of lime juice into the dish while serving to give you a sour cream kind of flavour. Also, try using dill instead of chives to get a more genuine swedish flavour.