Posts Tagged ‘mushrooms’

Quick mushroom cream sauce

October 23, 2014

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This is a fast weeknight dish I threw together (apparently in the dark). It’s based on another Smitten Kitchen recipe, but where she puts the resulting buttery, mushroomy goodness on perfect little toasts, I put it on some farmers’ market ravioli.

I can never quite find white bread perfect enough for tiny mushroom-topped toasts, do you have that problem? The slices would have to be crunchy AND soft, rich but not overpowering, and at least half an inch tall. I prefer whole wheat toast with my sardines. Maybe I’ll talk about sardines soon, too. ;)

    Mushroom Cream Sauce

1 pound brown (Cremini) mushrooms or whatever mix you like
2 tablespoons butter
1 tender white portion of leek, 2 small shallots or 1/2 an onion (leeks are my favorite), sliced thin
1/2 cup white wine or sherry
2 glugs cream or half and half
salt to taste
1/4 to 1/2 cup chopped chives, according to taste
chopped fresh flat-leaf parsley, to taste

Clean and dice your mushrooms. Melt butter on medium-high heat – when foamy, add the mushrooms, salting liberally. Cook, stirring occasionally, until the mushrooms release some of their moisture. If using onion, add it to the pan sooner. If using shallot or leek, reduce heat to medium and cook until barely translucent.

Next, pour in the wine and let simmer, covered, for around 3 minutes. At this point, evaluate your sauce. Is it nicely reduced or too liquidy? If it needs to reduce more, remove the lid until you like the looks of it. Reduce heat to low to avoid curdling, then add your glugs of cream, stirring well to get the caramelized bits at the bottom of the pan. Once your desired thickness is achieved, take the mixture off the heat and add the chives and parsley.

Toss with pasta and serve!

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Mushroom chicken and browned-butter-thyme squash

September 7, 2014

Hey, who says you can’t eat well away from home?

My advice? Get an apartment via AirBnB (ymmv) instead of a hotel, and when you’re there, make Browned Butter Butternut Squash, and pair it with chicken on wild rice and sauteed mushrooms.

To sauté mushrooms, I like to slice them fairly thickly. Make sure your pan is pretty hot, whether you’re using butter or oil. (I like to use olive oil with chicken, butter if I’m putting them on steak.) The hardest part is to avoid stirring too much. I find that they don’t brown very easily if they’re moved too frequently. Once they’re brown to your liking, deglaze the pan with white wine, stir in some chopped parsley maybe, and enjoy!