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.
Time 30m Yield Serves 4 Number Of Ingredients 0 Steps:
warm a saucepan on a medium heat add the butter and wait until it foams but not browns add the chopped mushrooms and stir fry for 2 minutes add the chopped garlic to the pan and cook for a further 2 minutes add the St Agur and creme fraiche and stir in until the cheese melts add salt and pepper to taste
More about “button mushrooms à la crème recipes”
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.
