Monday, March 30, 2009

Mushrooms in Creme Fraiche

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 wouldn't 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.

1 comment:

Iris Hutchings said...

Did you know you can make Creme Fraiche? It's actually quite easy.

Get a quart of heavy whipping cream.

Heat it to between 85 and 105 degrees F.

Take it off the heat.

Add 1/4 c. buttermilk

stir, and put into a non-reactive bowl. (glass, ceramic, whatever)

Let sit in a warm spot in your kitchen covered with a tea towel until it's the right consistency, stirring every 6-8 hours.

You can leave it out as long as you want. The cultures in the buttermilk keep it from going bad.