BUTTON MUSHROOMS à LA CRèME
I enjoy wild mushrooms, but I happen to like ordinary white button mushrooms, too; the cultivated kind, the ones that are also called champignons de Paris (especially by the French). I suppose they are considered pedestrian in foodie circles, and that's a pity. This recipe makes great use of them. It's a simple one, with only a few ingredients: a bit of butter, a handful of sweet herbs and some tangy crème fraîche. Try it as an easy side dish or over noodles.
Provided by David Tanis
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim mushroom stems. If gritty, rinse briefly in a colander with warm tap water and blot dry. (Or wipe them with a damp paper towel.) Halve or quarter mushrooms larger than button size.
- Melt butter in a large skillet over medium high heat. When it sizzles, add mushrooms and stir to coat. Season well with salt and pepper. Turn up heat and cook, continually shaking pan and stirring with a wooden spoon. The high heat should evaporate any liquid from the mushrooms. Cook until just done, 3 to 4 minutes.
- Add the lemon zest, lemon juice and tarragon, then the crème fraîche, stirring continuously over high heat until the sauce is reduced and somewhat thickened, 2 minutes or less. Turn off the heat, stir in the parsley and transfer mushrooms to a warm serving bowl. Sprinkle with chives and serve immediately.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 365 milligrams, Sugar 3 grams, TransFat 0 grams
MICHAEL'S BEST BUTTON MUSHROOMS
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
- Add the butter. Cook and toss for 5 minutes, until beautifully browned.
- Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
- Toss in the parsley and serve immediately.
CREAMY MUSHROOMS
Creamy button mushrooms make a great snack on toast - quick and easy to make.
Provided by Good Food team
Categories Brunch, Lunch, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 5
Steps:
- Soak dried ceps in hot water for 5 mins. Strain ceps, keeping the liquid for the sauce. Squeeze ceps dry, then finely slice. Heat a large pan with unsalted butter until it just begins to foam, brown and bubble, add the button mushrooms, and the ceps. Sprinkle with salt if you want, then fry for 2-3 mins until lightly browned. Pour in the cep liquid and reduce until it becomes thick and syrupy. Stir in the double cream and boil for a min or so until sauce starts to thicken.
CREAMY GARLIC MUSHROOMS
Creamy Garlic Mushrooms ideal for a starter, serves 2
Provided by debbieanneagle
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Pour the oil into a flat, shallow frying pan and place over a gentle heat. Finely slice the garlic and shallots and add to the pan. Fry gently for a few minutes, stirring occasionally and ensuring the garlic and shallots do not start to brown or burn.
- Prepare your mushrooms by gently wiping any dirt from their surfaces with a piece of kitchen towel - never wash mushrooms as they will absorb the water and become slimy. Slice the mushrooms into chunky pieces and add to the pan, stirring so that they become coated with the oil.
- Once the mushrooms have all started to colour, pour the glass of wine into the pan and turn the heat up so that the alcohol burns off and the liquid starts to reduce.
- After a few minutes, the mushrooms should be cooked, so turn the heat back down quite low and add the cream to the pan along with black pepper according to taste. Stir everything around and heat gently for a couple of minutes.
- Preheat the grill to high.
- Transfer the mushrooms and cream mixture to two shallow, heat-proof dishes. Spinkle the grated cheese over the top of each and place the dishes under the grill. Keep an eye on these so that they don't start to burn - it should only take a couple of minutes for the cheese to be browned and bubbling.
- Stand each dish on a large plate (don't forget to warn guests how hot the dishes will be!) and serve with granary toast for mopping up the sauce.
- Variations:
- Reduced fat cream such as Elmlea works perfectly in this dish if you are counting calories. You could also omit the cheese and skip instruction point 6.
- For a slightly sharper taste, try using creme fraiche in place of the cream.
- To make the dish more substantial, try using finely sliced baby leeks in place of the shallots.
- If you are fond of blue cheese, you could grate a strong cheese such as stilton over the mushrooms before grilling - this produces a much richer dish.
MUSHROOMS A LA GRECQUE
A classic mushroom dish which can be served as one of several mezze dishes, or served with crusty rolls or pita bread and a favourite dip for lunch. It's served cold, and will appeal to mushroom lovers! I've adapted it from a recipe in 'Mediteranean Kitchen', and I'm posting it for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut a cross on the base of the tomatoes, immerse them in boiling water for 20-30 seconds, then plunge them into cold water; drain and peel the skin away from the cross and, discarding the juice the and seeds (see notes below), finely chop the tomatoes.
- Place the tomatoes, oil, wine, onion, garlic, bay leaf, thyme and basil to a non-aluminium pan, add about 1 cup of water and bring to the boil; then cover and simmer for 10 minutes; then uncover the pan, add the mushrooms and simmer for a further 10 minutes, stirring occasionally.
- Lift out the mushroom with a slotted spoon and transfer them to a serving dish.
- Boil the cooking liquid rapidly until about 1 cup remains, remove the bay leaf, add the lemon juice and season with salt, pepper and sugar, to taste.
- Pour the liquid over the mushrooms, and leave the mushrooms to cool.
- Serve the mushrooms cold, sprinkled with the chopped parsley and the walnuts.
- Notes: Rather than wasting such juices or vegetable peelings, I add them to my container of ingredients for when I next make my Vegetable Stock Recipe #135453.
Nutrition Facts : Calories 402.9, Fat 37.5, SaturatedFat 4.4, Sodium 10.5, Carbohydrate 12.1, Fiber 3.9, Sugar 4.7, Protein 8
ELIA ABOUMRAD'S PORTOBELLO & BUTTON MUSHROOM CREME W. PECANS
Make and share this Elia Aboumrad's Portobello & Button Mushroom Creme W. Pecans recipe from Food.com.
Provided by Faith lt3
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 1. In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add button mushrooms and cook, stirring occasionally, until beginning to soften. Season with salt and pepper to taste.
- 2. Add cream and chicken broth to mushrooms and bring to boil. Reduce to a simmer and cook for 20 minutes. Cover mixture and continue to simmer for 20 minutes longer. Remove from heat and let stand covered for 20 minutes. Strain mixture, discarding mushrooms and reserving cream mixture.
- 3. Meanwhile, in a small skillet, heat 1 tablespoon olive oil and butter over medium heat. Add Portobello mushrooms and cook until beginning to soften. Remove from heat.
- 4. To serve: Warm cream mixture if necessary. Divide between bowls and top with Portobello mushrooms, pecans and chives. Serve immediately.
Nutrition Facts : Calories 1236.7, Fat 127.4, SaturatedFat 63.4, Cholesterol 354.1, Sodium 507.9, Carbohydrate 18.3, Fiber 4.7, Sugar 4.8, Protein 15.3
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