Best 3 Button Mushrooms à La Crème Recipes
Prepare to tantalize your taste buds with a culinary journey into the world of creamy and delectable button mushrooms. Discover the art of crafting the classic French dish, "Button Mushrooms à la Crème," a symphony of flavors that will elevate your dining experience. This versatile dish can be enjoyed as a standalone appetizer or as an elegant side dish to complement your main course. Indulge in the rich and creamy sauce, infused with the earthy essence of mushrooms, and complemented by the subtle hint of garlic and white wine.
Embark on a culinary adventure with our carefully curated collection of button mushroom recipes. From the classic "Button Mushrooms à la Crème" to the innovative "Creamy Mushroom and Spinach Stuffed Shells," each recipe is a testament to the versatility and culinary potential of this humble ingredient. Explore variations that cater to different dietary preferences, including a delightful vegan rendition of the classic dish, ensuring that everyone can savor the magic of button mushrooms.
AMAZING BUTTON MUSHROOMS RECIPE
Mushrooms are caramelized in butter and olive oil and sautéed with garlic and herbs in this BUTTON MUSHROOMS RECIPE for the perfect side for any entrée!
Provided by Isabel Laessig
Categories Side Dish
Time 15m
Number Of Ingredients 7
Steps:
- Rinse mushrooms to remove any dirt and pat dry with a paper towel. Trim any extra long mushroom stems.
- Add butter and olive oil to a large pan over medium-high heat. Let heat until butter is melted.
- Add mushrooms and sprinkle with salt and pepper.
- Let mushrooms cook for 5-7 minutes, stirring infrequently to allow mushrooms to brown and caramelize.
- Reduce heat to medium and add garlic, thyme, and parsley. Cook for 1-2 minutes, until fragrant.
- Toss everything well in the pan, then add to a serving dish, making sure to pour remaining pan drippings over top.
- Sprinkle with remaining parsley for garnish and serve warm.
Nutrition Facts : Calories 74 kcal, Carbohydrate 3 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 38 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MICHAEL'S BEST BUTTON MUSHROOMS
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
- Add the butter. Cook and toss for 5 minutes, until beautifully browned.
- Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
- Toss in the parsley and serve immediately.
MUSHROOMS A LA GRECQUE
A classic mushroom dish which can be served as one of several mezze dishes, or served with crusty rolls or pita bread and a favourite dip for lunch. It's served cold, and will appeal to mushroom lovers! I've adapted it from a recipe in 'Mediteranean Kitchen', and I'm posting it for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut a cross on the base of the tomatoes, immerse them in boiling water for 20-30 seconds, then plunge them into cold water; drain and peel the skin away from the cross and, discarding the juice the and seeds (see notes below), finely chop the tomatoes.
- Place the tomatoes, oil, wine, onion, garlic, bay leaf, thyme and basil to a non-aluminium pan, add about 1 cup of water and bring to the boil; then cover and simmer for 10 minutes; then uncover the pan, add the mushrooms and simmer for a further 10 minutes, stirring occasionally.
- Lift out the mushroom with a slotted spoon and transfer them to a serving dish.
- Boil the cooking liquid rapidly until about 1 cup remains, remove the bay leaf, add the lemon juice and season with salt, pepper and sugar, to taste.
- Pour the liquid over the mushrooms, and leave the mushrooms to cool.
- Serve the mushrooms cold, sprinkled with the chopped parsley and the walnuts.
- Notes: Rather than wasting such juices or vegetable peelings, I add them to my container of ingredients for when I next make my Vegetable Stock Recipe #135453.
Nutrition Facts : Calories 402.9, Fat 37.5, SaturatedFat 4.4, Sodium 10.5, Carbohydrate 12.1, Fiber 3.9, Sugar 4.7, Protein 8
Tips:
- Use the freshest mushrooms possible. This will ensure the best flavor and texture.
- Clean the mushrooms thoroughly. Wipe them with a damp cloth or rinse them briefly under cold water. Do not soak them, as this will make them waterlogged.
- Slice the mushrooms evenly. This will help them cook evenly.
- Don't overcrowd the pan when cooking the mushrooms. This will prevent them from steaming and becoming soggy.
- Cook the mushrooms over medium heat. This will allow them to brown without burning.
- Season the mushrooms with salt and pepper to taste. You can also add other herbs and spices, such as garlic, thyme, or rosemary.
- Serve the mushrooms immediately. They are best when they are hot and fresh.
Conclusion:
Button mushrooms are a versatile and delicious ingredient that can be used in a variety of dishes. They are a good source of fiber, protein, and vitamin D. This recipe for button mushrooms à la crème is a classic French dish that is sure to please everyone at the table. It is a simple dish to make, and it can be served as a main course or a side dish.
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