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.
- 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
- 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).