Roasted Carrots
Martha Rose Shulman
5024 ratings with an average rating of 5 out of 5 stars
5,024
About 1 hour
Button Mushrooms à la Crème
- Total Time
- About 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pound very fresh cultivated white mushrooms, button size (larger is fine)
- 3tablespoons butter
- Salt and pepper
- ½teaspoon lemon zest
- Squeeze of lemon juice, about 1 tablespoon
- 1teaspoon chopped tarragon
- 4ounces crème fraîche
- 2tablespoons chopped parsley
- 1tablespoon thinly sliced chives
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
161 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 4 grams protein; 366 milligrams sodium
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.
Powered byPreparation
- 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
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Cooking Notes
Karen
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.
LJ
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.
A. Fein
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!
Lee Norris
Elaina--You wanted to know how to make creme fraiche. Go to the search box and type in creme fraiche. You'll find Julia Moskin's recipe. Super simple and foolproof.
Connie
Didn't think to make creme fresh in advance, so used a mixture of half sour cream and half full fat Greek yogurt. Delicious.
Shirley
For people who aren't familiar with herbs, the amounts given for tarragon and parsley are for fresh herbs. If using dry, cut back to about 1/4 tsp or the tarragon will taste like soap!
Thomas Greisen
I like to put this on a piece of toast. Use as a starter.
Danielle
this was shockingly delicious. prepared as specified, served over a handful of pasta with Parmesan. next time i might use a bit more lemon and a bit more crème fresh for a slightly saucier finish
MikeE
Step 2.5. Add 2 shots of vodka and continue to cook for 1 minute.
Judy.Bainbridge@furman.edu
This may be the easiest and best recipe that I've tried in months. I didn't reduce it much at all and served it on top of thin egg noodles.
Les H
This is so flavorful and so easy. Everyone loved it and we licked the serving bowl clean.
Shirley
For people who aren't familiar with herbs, the amounts given for tarragon and parsley are for fresh herbs. If using dry, cut back to about 1/4 tsp or the tarragon will taste like soap!
LJ
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.
Thomas Greisen
I like to put this on a piece of toast. Use as a starter.
Connie
Didn't think to make creme fresh in advance, so used a mixture of half sour cream and half full fat Greek yogurt. Delicious.
Barbara
Easy to make and delicious!
Linda
Absolutely decadent and delicious!! Could use as a side dish with a charred, rare steak, or put over toast or noodles..... Loved it!!!
Liz
I replaced creme fraiche with mascarpone 'cos that's what I have in my fridge. Tossed with pasta. Yum!
A. Fein
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!
Karen
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.
Lee Norris
Elaina--You wanted to know how to make creme fraiche. Go to the search box and type in creme fraiche. You'll find Julia Moskin's recipe. Super simple and foolproof.
Clara Belle Weatherman
How about serving a bit of this atop a triangle of grilled polenta as a first course?
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