Button Mushrooms à La Crème Recipes

BUTTON MUSHROOMS à LA CRèME

Button Mushrooms à la Crème image

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

Ingredients

1 pound very fresh cultivated white mushrooms, button size (larger is fine)
3 tablespoons butter
Salt and pepper
1/2 teaspoon lemon zest
Squeeze of lemon juice, about 1 tablespoon
1 teaspoon chopped tarragon
4 ounces crème fraîche
2 tablespoons chopped parsley
1 tablespoon thinly sliced chives

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

CREAMY MUSHROOMS

Creamy mushrooms image

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

Ingredients

25g dried ceps
100ml hot water
50g unsalted butter
400g button mushrooms , thickly sliced
142ml carton double cream

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.

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