Continuing the easy and very tasty meals with crème fraiche theme I present these very simple and sinful mushrooms. I refuse to spend $5 for a couple ounces of gourmet mushrooms so I used everyday ordinary white button mushrooms and this was delicious but with a crème sauce what mushroom wouldnt be? And they were nice with lean cuts of beef smothered with spicy peppers. A pleasantly simple meal.
Mushrooms in Crème Fraiche
2 tablespoons butter
1 tablespoon oil
1 pound of fresh chanterelle mushrooms, cut in half (I used button mushrooms)
1 clove garlic, minced
1 tablespoon parsley, minced
1/ 2 cup crème fraiche
In a frying pan over medium heat, melt the butter with the oil. When the butter foam, add mushrooms and season with salt. Turn the mushrooms a couple times to brown on all sides and cover with oil then cover pan and cook until mushrooms have released their juices and browned on all sides, about 10 minutes.
Add garlic, parsley, and season with pepper. Cook uncovered, until mushrooms have rendered more of their juices, about 2 minutes longer. Add the crème fraiche, raise heat to medium high and cook while stirring until the cream thickens and blends with the juices, about 2 minutes longer.
Original recipe from Savoring France by Georgeanne Brennan.
2 tablespoons butter
1 tablespoon oil
1 pound of fresh chanterelle mushrooms, cut in half (I used button mushrooms)
1 clove garlic, minced
1 tablespoon parsley, minced
1/ 2 cup crème fraiche
In a frying pan over medium heat, melt the butter with the oil. When the butter foam, add mushrooms and season with salt. Turn the mushrooms a couple times to brown on all sides and cover with oil then cover pan and cook until mushrooms have released their juices and browned on all sides, about 10 minutes.
Add garlic, parsley, and season with pepper. Cook uncovered, until mushrooms have rendered more of their juices, about 2 minutes longer. Add the crème fraiche, raise heat to medium high and cook while stirring until the cream thickens and blends with the juices, about 2 minutes longer.
Original recipe from Savoring France by Georgeanne Brennan.
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