Best Button Mushrooms à La Crème Recipes

AMAZING BUTTON MUSHROOMS RECIPE

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.

MICHAEL'S BEST BUTTON MUSHROOMS

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.

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

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.