Sep 04 2026
Restaurants›Italiana Fifty Five Liverpool Road - Italian Restaurant Manchester›Funghi Alla Crema Recipe

Funghi Alla Crema Recipe

Inspired by Italiana Fifty Five Liverpool Road - Italian Restaurant Manchester
Time1h 30m
Serves4

PAN-FRIED MIXED MUSHROOMS WITH GARLIC BUTTER, CHILLI & A TOUCH OF CREAM, SERVED WITH HOMEMADE FOCACCIA

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Ingredients

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Mushroom & Sauce

Focaccia

Method

Focaccia

  1. 1

    Prepare yeast

    In a small bowl, combine warm water (200 ml), sugar (1 tsp) and active dry yeast (1 tsp). Stir and let sit 5–10 minutes until foamy.

  2. 2

    Make dough

    In a mixing bowl, combine strong bread flour (300 g) and salt (1 tsp). Make a well, add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface for 6–8 minutes (or 4–5 minutes in a stand mixer) until smooth and elastic.

  3. 3

    First rise

    Lightly oil a bowl with 1 teaspoon of olive oil, place the dough inside, cover with cling film or a damp towel, and let rise in a warm spot for 60–75 minutes, until doubled in size.

  4. 4

    Shape and second rise

    Oil a 20x25 cm (8x10 in) baking tray with 1 tablespoon olive oil. Transfer the risen dough to the tray, stretch it gently to fit, dimple the surface with your fingertips creating deep dimples, drizzle remaining 1 tablespoon olive oil over the top, scatter rosemary sprigs (optional) and coarse sea salt (0.5 tsp). Cover and let rest 20–30 minutes.

  5. 5

    Bake

    Preheat oven to 220°C (425°F). Bake the focaccia for 15–20 minutes until golden brown. Remove from oven, brush with a little extra olive oil if desired, slice into pieces and keep warm while you cook mushrooms.

Mushroom & Sauce

  1. 6

    Prepare mushrooms

    Clean mushrooms by brushing or wiping with a damp cloth; avoid soaking. Trim stems and, if needed, cut larger mushrooms into bite-sized pieces so all pieces are similar in size. Pat dry.

  2. 7

    Prep aromatics

    Thinly slice 4 garlic cloves, finely chop or thinly slice the fresh red chilli (remove seeds for less heat), strip thyme leaves from stems, and chop parsley. Measure cream and wine.

  3. 8

    Sear mushrooms

    Heat a large heavy skillet over high heat. Add 2 tablespoons olive oil and 25 g butter. When hot and butter just foaming, add mushrooms in a single layer (work in batches if necessary). Don't overcrowd. Let mushrooms sear undisturbed 2–3 minutes until browned on one side, then stir or toss and continue to brown for another 2–3 minutes. Season with 1 tsp salt and 1/4 tsp black pepper during cooking.

  4. 9

    Add garlic & chilli

    Reduce heat to medium. Push mushrooms to one side of the pan, add remaining 25 g butter, then add sliced garlic and chopped chilli to the butter. Sauté briefly 30–45 seconds until fragrant and garlic is just turning golden (do not burn), then stir everything together.

  5. 10

    Deglaze & reduce

    Pour 60 ml white wine into the pan to deglaze, scraping any browned bits from the bottom with a wooden spoon. Let the wine simmer and reduce by about half (1–2 minutes). Taste and add more salt or pepper if needed.

  6. 11

    Finish with cream & herbs

    Turn heat to low and stir in 120 ml double cream and 1 tsp fresh thyme leaves. Simmer gently 2–3 minutes until sauce thickens slightly and coats the mushrooms. Stir in 1 tsp lemon juice and 2 tablespoons chopped parsley. Adjust seasoning with remaining 1/2 tsp salt and 1/4 tsp pepper to taste.

  7. 12

    Serve

    Transfer mushrooms to a warm serving plate or individual bowls. Spoon the creamy sauce over the mushrooms, scatter extra parsley and a small drizzle of olive oil if desired. Serve immediately with warm focaccia for dipping.

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