Hearts. One caveat. They are badly cut, these should be thoroughly washed and cleaned. We sell "clean", so I just wash them. But, if you've never cooked with hearts - pay attention to it. Cut the onions, passiruete in olive oil, add the grated carrots.

On a separate pan lightly fry the hearts, and then mix with vegetables. Add salt and nutmeg.

Pour the mushrooms with boiling water for 15 minutes. I don't cut then. I prefer large pieces. Water "mushroom" you can mount to the hearts. Then the finished dish will be quite dark in color. If hearts just to pour the warm water, the dish will be tender. Carrot color, I would say.

Then everything is not difficult. Let all stew. Slowly. Onions, carrots and hearts with a small amount of water. For 30 minutes until cooked add the cream and another 15, almost at the finish-mushrooms. Then they will be perfect! The water should evaporate. Will remain quite a bit. In a nice vegetable sauce. Bon appetit. Hearts always work! Most importantly, do not rush. Hour with cover loosely placed on a slow fire)!