Best Button Mushrooms à La Crème Recipes

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MICHAEL'S BEST BUTTON MUSHROOMS



Michael's Best Button Mushrooms image

I saw this on Foodtv yesterday and I can't wait to try it. Mushrooms are glazed with a garlic white wine lemon sauce with a little thyme added. Small white button mushrooms were used and left whole for a beautiful presentation. Great for a dinner party. Recipe courtesy of Michael Chiarello.

Provided by Marie

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

6 tablespoons extra virgin olive oil
1 1/2 lbs whole button mushrooms, wiped clean
3 tablespoons butter
gray sea salt
1 tablespoon minced garlic
1 1/2 teaspoons fresh thyme leaves, chopped
2 tablespoons lemon juice
1/2 cup white wine
1 tablespoon chopped fresh parsley leaves

Steps:

  • In a large skillet, heat the oil over high heat and add the mushrooms.
  • Do not move the mushrooms until they have carmelized on the bottom.
  • When bottoms are carmelized, toss them and continue to cook for about 5 minutes.
  • Add butter; cook and toss for 5 minutes until browned.
  • Season with salt and add the garlic.
  • Saute another 2 minutes and add the thyme and lemon juice.
  • Cook to evaporate the liquid.
  • Add wine and reduce until mushrooms are glazed with the sauce.
  • Toss in parsley and serve immediately.

Nutrition Facts : Calories 323, Fat 29.5, SaturatedFat 8.4, Cholesterol 22.9, Sodium 72.7, Carbohydrate 7.8, Fiber 1.9, Sugar 3.3, Protein 5.6

MICHAEL'S BEST BUTTON MUSHROOMS



Michael's Best Button Mushrooms image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

6 tablespoons extra-virgin olive oil
1 1/2 pounds whole small button mushrooms, wiped clean
3 tablespoons butter
Gray sea salt
1 tablespoon minced garlic
1 1/2 teaspoons fresh thyme leaves, chopped
2 tablespoons lemon juice
1/2 cup white wine
1 tablespoon chopped parsley leaves

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.

EASY SAUTEED BUTTON MUSHROOMS WITH LEMON CREAM SAUCE



Easy Sauteed Button Mushrooms With Lemon Cream Sauce image

This is a simple recipe with gourmet taste. Cook down the mushrooms well until there is absolutely no liquid left in them. Just try to resist keeping your spoon away after the complete recipe is cooked, I can honestly say that I can't lol, they are so good Unless you have a huge frypan you most likely will have to do this recipe in two batches, or just prepare half a recipe (2 pounds mushrooms)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 50m

Yield 4 pounds mushrooms

Number Of Ingredients 8

1/2 cup butter (no sustitutes)
4 lbs button mushrooms, halved (if they are really small just leave whole)
salt
1 cup dry white wine
2 tablespoons freshly-squeezed lemon juice
1 pinch nutmeg
2 cups whipping cream (unwhipped)
black pepper (optional)

Steps:

  • To prepare this recipe in two batches: melt 1/4 cup butter in a large skillet over medium heat.
  • Add in half of the mushrooms, and saute until absolutely NO juices remain (about 15-18 minutes) and season with salt.
  • Add in 1/2 cup wine, 1 tablespoon lemon juice and just a tiny pinch of nutmeg; boil until slightly reduced stirring occasionally (about 5-6 minutes).
  • Add in 1 cup whipping cream and boil until sauce thickens and coats the mushrooms (about 10 minutes).
  • Season with black pepper and transfer to a bowl.
  • Repeat with remaining mushrooms (if using 4 pounds).

Nutrition Facts : Calories 765, Fat 68.6, SaturatedFat 42.2, Cholesterol 224, Sodium 234.4, Carbohydrate 20.5, Fiber 4.6, Sugar 8.4, Protein 16.8

ELIA ABOUMRAD'S PORTOBELLO & BUTTON MUSHROOM CREME W. PECANS



Elia Aboumrad's Portobello & Button Mushroom Creme W. Pecans image

Make and share this Elia Aboumrad's Portobello & Button Mushroom Creme W. Pecans recipe from Food.com.

Provided by Faith lt3

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb button mushroom, sliced
3 portabella mushroom caps, cut into cubes
4 1/4 cups heavy cream
2 cups chicken broth
3 tablespoons olive oil
1 tablespoon butter
1 cup chopped pecans, toasted
2 tablespoons chopped fresh chives
salt and pepper, for seasoning

Steps:

  • 1. In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add button mushrooms and cook, stirring occasionally, until beginning to soften. Season with salt and pepper to taste.
  • 2. Add cream and chicken broth to mushrooms and bring to boil. Reduce to a simmer and cook for 20 minutes. Cover mixture and continue to simmer for 20 minutes longer. Remove from heat and let stand covered for 20 minutes. Strain mixture, discarding mushrooms and reserving cream mixture.
  • 3. Meanwhile, in a small skillet, heat 1 tablespoon olive oil and butter over medium heat. Add Portobello mushrooms and cook until beginning to soften. Remove from heat.
  • 4. To serve: Warm cream mixture if necessary. Divide between bowls and top with Portobello mushrooms, pecans and chives. Serve immediately.

Nutrition Facts : Calories 1236.7, Fat 127.4, SaturatedFat 63.4, Cholesterol 354.1, Sodium 507.9, Carbohydrate 18.3, Fiber 4.7, Sugar 4.8, Protein 15.3

BUTTON MUSHROOMS à LA CRèME



Button Mushrooms à la Crème image

I enjoy wild mushrooms, but I happen to like ordinary white button mushrooms, too; the cultivated kind, the ones that are also called champignons de Paris (especially by the French). I suppose they are considered pedestrian in foodie circles, and that's a pity. This recipe makes great use of them. It's a simple one, with only a few ingredients: a bit of butter, a handful of sweet herbs and some tangy crème fraîche. Try it as an easy side dish or over noodles.

Provided by David Tanis

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 365 milligrams, Sugar 3 grams, TransFat 0 grams

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