Mushrooms à la Crème

This is a very simple multipurpose dish adapted from a Ballymaloe recipe. Mushrooms, like everything else I once hated, then grew to tolerate, have now become an addiction and a fairly constant part of my diet. This is cheap, relatively healthy (I tend to use half fat crème fraiche) and very tasty. It can be used as a sauce for meat or chicken, as side vegetable. as a pasta topping, or as a dolled up topping for mushrooms on toast (its very nice with Scandinavian rye bread or brioche). It is also nice with the addition of a handful of grated parmesan or some truffle oil. This makes enough for two as a side dish or sauce.

Ingredients

  • 250g mushrooms mixed (I usually use a combination of chestnut, forestiere and portobello)
  • 1 onion or 2 shallots
  • Juice of ½ lemon
  • 3 tablespoons crème fraiche
  • Crushed black pepper.
  • Fresh herbs
  • Olive oil

Method

  • Chop the mushrooms into 1cm chunks and finely chop the shallots.
  • In a large saucepan, gently cook the shallots in a little olive oil over a low medium heat for about 10 minutes until well softened.
  • Meanwhile, fry the mushrooms in a frying pan for 3-5 minutes until browned around the edges and the liquid which seeps out has evaporated.
  • Add the mushrooms to the onions and squeeze over the lemon juice.
  • Add the crème fraiche, season very well and cook for a few minutes until the crème fraiche is thickened and the ingredients are well combined.
  • Stir in the herbs, top with fresh black pepper.
  • Serve immediately (this also refrigerates and reheats well).

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6 thoughts on “Mushrooms à la Crème

  1. Mmmm, looks great. I normally use cream, but great idea with creme fraise – will try that! ..Hope to see you soon in DK :)

    • Having since tried this with Danish Creme Fraiche, I am not sure it works as well, the stuff over here all seems to be 10% or less, which is not very nice to cook with, you need about 50% for a good effect, but the tanginess of creme fraiche with the lemon does make a refreshing contrast, though cream is definitely nice too. I am heading back to Dublin tomorrow but will be back in October and will see you then!

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