Cook Culinary & Craft Studio

Easter brunch:Basil cream mushrooms

Debbie Hannibal
Recipe by
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This delicious dish is a staple favourite in my home. It’s served a side, as a base for a Woolworth’s rotisserie chicken, for strips of fillet with added chilli or into a pasta.

It’s simple but the secret is the no-swap ingredients. It just does not taste the same without NoMu chicken stock, and Woolworth’s long life cream. A splosh of medium cream sherry takes this to new heights!



  • 500g mixed brown mushrooms chopped/sliced (or Woolworth’s 400g mixed selection)
  • 1x250ml Woolworth’s long life cream
  • 2 teaspoons NoMu chicken fond/ stock
  • 1 teaspoon Maldon salt
  • ¼ cup chopped basil leaves (thyme leaves are also delicious)


  1. Heat a non-stick pan and add about 1 tablespoon of olive oil
  2. Add the mushrooms and put a lid on or cover the pan with a plate
  3. Let the mushrooms steam for 2 minutes or more-just so that the pan produces a little steam and you don’t need to add more oil or butter.
  4. Remove the lid and continue to fry on a high heat
  5. When cooked to your liking add the stock, salt and the cream
  6. Add the basil and serve on toasted ciabatta.


COOK’s Notes: A splosh of medium cream sherry takes this to a new level. if you are making this in advance or the evening before, especially if doubling or tripling, it may need to be reduced or thickened with a bit of cornflour.



  • 1x tub Woolies free range livers (rinsed in water)
  • 1 tablespoon brandy
  • 1 teaspoon extra hot peri-peri sauce


  1. Add the brandy, livers and sauce to the heated cream and cook gently for a few minutes until the livers are just cooked through.
  2. Add a splash of water or milk if the sauce reduces too much.
  3. Add the basil and serve


COOK’s notes: You can blend the leftovers and chill in a pate dish for lunch the next day.