Button Mushrooms à la Crème
Published January 15, 2013
Fred R. Conrad/The New York Times
- Total Time
- About 20 minutes
- Rating
- Comments
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Ingredients
1 pound very fresh cultivated white mushrooms, button size (larger is fine)
3 tablespoons butter
Salt and pepper
½ 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
Nutritional analysis per serving (4 servings)
6 grams carbs; 40 milligrams cholesterol; 161 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 15 grams fat; 1 gram fiber; 366 milligrams sodium; 4 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
I learned to cook this dish as a kid, from my mother...we ate it over toast and used milk/cream and a dash of white vermouth in addition to a dash of lemon juice. It remains a favorite week-day lunch when I am working from home.
I made with Sautéed boneless chicken breasts. Lightly flour, salt, pepper breasts. Sautée in butter & olive oil till brown & almost cooked through, remove from pan, cover. Make mushrooms in same pan as directed. When mushrooms are done, add chicken and juices back into pan, stir, serve with mushrooms over chicken.
Lacking creme fraîche and fresh chives I used full fat greek yogurt and scallions, both the white & green parts, sliced thin... stirred in both yogurt and scallions off of the heat and then tossed with hot noodles... It was delicious!
This was an amazing and simple side. Wow! Cooked as directed but didn’t have crème fraiche so I used 2 oz of heavy cream n 2 oz sour cream.
Like many others, it seems, had no creme fraiche. Used heavy cream and added mascarpone off the stove. Perfect. Will try it with creme fraiche. Had three helpings. Will make again and again.
This recipe is a winner!! I didn’t have tarragon, so I subbed rosemary. Everything else was as written. Fantastic! The lemon is amazing!