This is the fastest dinner I have prepared in a LONG time. This is a recipe for a side dish, but we ate it served over an artisan egg pasta, Tagliatelle, which cooked in 4 minutes. We had a big green salad on the side. Easy and GREAT- I know that I am going to make this again and again. This recipe is from the New York Times, contributed by David Tanis.
- 1 pound very fresh cultivated white mushrooms, button size (larger is fine)
- 3 tablespoons butter
- Salt and pepper
- 1/2 teaspoon lemon zest
- Squeeze of lemon juice, about 1 tablespoon
- 1 teaspoon chopped tarragon
- 4 ounces crème fraîche
- 2 tablespoons chopped parsley
- 1 tablespoon thinly sliced chives
- 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.
- 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.
- 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.
- YIELD:
- 4 servings
thebrookcook 