Mushrooms with Herbs and Butter
Most cultures enjoy mushrooms, but none treats them more regally than the French. This prime example is best made with lots of butter (not bad with the smaller amount, either, of course) and wild mushrooms. But if you have access only to cultivated mushrooms, combine a couple of varieties—button with shiitake and portobello, for example, and, if possible, a small handful of dried porcini, reconstituted as on page 112. This can also be served as a side dish, especially with poultry.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the butter in a skillet over medium-high heat. When the butter foam subsides, add the shallot and cook for a minute. Reduce the heat to medium and add the mushrooms. Cook, stirring occasionally, for about 5 minutes.
Step 2
Add the remaining ingredients and cook, stirring, for another minute or two. Turn off the heat and serve hot or warm; these can also sit for a little while and then be reheated.
Mushrooms with Cream
Step 3
Quite the luxury: Step 1 remains the same. In step 2, before adding the herbs and garlic, stir in 1/2 cup heavy cream or crème fraîche. Bring to a boil, stirring, then reduce the heat, add the remaining ingredients, and finish as directed.
Mushrooms with Herbs and Oil
Step 4
In step 1, substitute extra virgin olive oil for the butter; omit the shallots. In step 2, use parsley only (though it won’t hurt to add the other herbs), along with 1 tablespoon minced garlic and about 1/4 cup fresh bread crumbs (page 580). Finish with a few drops of fresh lemon juice.
