Best 2 Pan Seared Mushrooms With Cream And Dill Recipes

Pan-seared mushrooms with cream and dill is a classic dish that is both elegant and easy to make. It is perfect for a weeknight meal or a special occasion. The earthy flavor of the mushrooms pairs perfectly with the rich cream sauce, and the dill adds a bright, fresh note. This dish can be served on its own or over pasta, rice, or mashed potatoes. It is also a great way to use up leftover mushrooms.

In this article, you will find three different recipes for pan-seared mushrooms with cream and dill. The first recipe is a basic version of the dish that is perfect for a weeknight meal. The second recipe adds a bit of white wine and shallots for a more complex flavor. The third recipe is a vegetarian version of the dish that uses vegetable broth instead of cream. All three recipes are easy to follow and can be made in under 30 minutes. So next time you are looking for a quick and easy meal, give pan-seared mushrooms with cream and dill a try. You won't be disappointed!

Check out the recipes below so you can choose the best recipe for yourself!

QUICK & EASY PAN SEARED WILD MUSHROOMS

Quick & Easy Pan Seared Wild Mushrooms image

These easy and delicious pan seared wild mushrooms are full of umami. They make the perfect vegan and gluten free side dish for a holiday or weeknight meal.

Provided by Lexi

Categories Side Dish

Time 35m

Number Of Ingredients 7

Ingredients

3 lbs assorted fresh wild mushrooms (chanterelles, button, shiitake, oyster, baby portobello, enoki, mataki, trumpet, etc.)*
¼ cup dairy-free butter
2-3 cloves of garlic, minced
½ cup dry white wine
¼ cup + 1-2 tbsp chopped fresh parsley
1 tsp salt
Pepper to taste

Steps:

Rinse the mushrooms to remove any dirt. See info in blog post for removing/trimming stems. We left small or petite mushrooms whole, halved the medium sized ones, and quartered the larger ones. Most of the chanterelles we left intact with the exception of a few very large ones.
Heat a large sauté pan over medium-high heat. When the pan is hot, add all of the mushrooms. Cook the mushrooms, stirring frequently, until they release all of their water, 10-15 minutes.
Meanwhile, heat the butter over medium heat in a small sauté pan. Once melted, add the garlic and cook, stirring a few times, until softened, about 5 minutes. Add the parsley and cook for 2-3 minutes more.
Once the mushrooms have released their liquid, drain off any water in the pan. Add the wine, ¼ cup at a time, stirring well between additions.
Add the garlic to the mushrooms and season with salt and pepper. Cook everything for an additional 5 minutes or so, taste, and adjust seasoning if necessary.

Nutrition Facts : Calories 173 calories, Sugar 8.6 g, Sodium 679.5 mg, Fat 12.2 g, SaturatedFat 8.2 g, TransFat 0 g, Carbohydrate 14.3 g, Fiber 4.7 g, Protein 7.4 g, Cholesterol 0 mg

SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS

Salmon With Sautéed Mushrooms, Shallots and Fresh Herbs image

You'll never want to cook salmon any other way after you make this. It steams above a pan of water in a low oven, resulting in a very moist piece of fish. The mushrooms are wonderful on top or on the side.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 4

Number Of Ingredients 9

Ingredients

One 1 1/2-pound salmon fillet, or two 12-ounce fillets
2 tablespoons extra virgin olive, plus about 1 teaspoon for the baking sheet
Salt and freshly ground pepper
1 pound white or cremini mushrooms, rinsed briefly and wiped dry
2 tablespoons extra-virgin olive oil
2 shallots, minced
2 to 4 garlic cloves (to taste), minced
2 teaspoons chopped fresh thyme or rosemary (or a combination), or 1/2 to 1 teaspoon dried
1/4 cup dry white wine, such as Sauvignon blanc

Steps:

Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
Serve the salmon with a spoonful of mushrooms on top or on the side.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 4 grams

Tips:

Choose the right mushrooms: For this recipe, cremini mushrooms are recommended, but you can also use shiitake, oyster, or portobello mushrooms.
Slice the mushrooms evenly: This will help them cook evenly.
Use a well-seasoned pan: This will prevent the mushrooms from sticking.
Don't overcrowd the pan: Cook the mushrooms in batches if necessary.
Cook the mushrooms until they are browned and tender: This should take about 5-7 minutes per batch.
Use a splash of white wine or broth: This will help deglaze the pan and add flavor to the sauce.
Add the cream and dill: Stir until the sauce is well combined.
Serve immediately: Pan-seared mushrooms are best served hot.

Conclusion:

Pan-seared mushrooms with cream and dill are a delicious and easy-to-make side dish. They are perfect for a weeknight meal or a special occasion. With just a few simple ingredients, you can create a dish that is both flavorful and elegant.