Absolutely Delicious Mushrooms

Absolutely Delicious Mushrooms

These mushrooms will blow you away. They will be creamy with rich intense flavour.

Enjoy them as is, as a side dish, serve with steak…

As with most of my savoury recipes, this dish is also all about the technique. Sear the mushrooms to give them a nice sear, which results in depth of flavour, then braise in some liquid until the mushrooms are fully cooked through and soft. Then a splash of cream (or even sour cream) for the creaminess and you are in for a treat!


DifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

 1 tbsp olive oil
 1 tbsp butter
 1 to 1 1/2 lbs mushrooms, sliced
 kosher salt, to taste
 ¼ cup yellow onions or shallots, minced finely
 ¼ cup alcohol to deglaze the pan (whiskey, white wine, cognac) or if cooking for kids, use a bit of chicken stock
 ½ cup chicken stock, and more as needed
 freshly ground black pepper to taste
 ½ cup heavy cream or sour cream for extra zing (feel free to lower this amount according to taste; even 1-2 TBSP may be sufficient)
 fresh herbs of choice

1

Heat olive oil and butter in a pan over medium high heat until very hot and almost shimmering.

2

Add your mushrooms and season with a small pinch of kosher salt. Do not over season at this point, a small pinch of salt goes a long way and you will have an opportunity to season more later in the cooking process.

3

Cook the mushrooms until they are beginning to brown and caramelize. The time will vary here and depend on a few variables. You will first notice your mushrooms release their juices, and only after these juices evaporate will your mushrooms begin to brown. Stir your mushrooms, but not too often, otherwise they will not brown properly.

4

Add your onions or shallots and continue to cook for another 5-15 minutes until softened and the mushrooms are nicely caramelized. The flavour of this dish will come from the caramelization that takes place, so don't rush the process.

5

Pour 1/4 cup of alcohol (or stock) into the pan and scrape up the bits stuck to the bottom of the pan. They are called fond and fond is the flavour bomb that is responsible for flavour.

6

Add the rest of the stock, about 1/2 cup, to coat the bottom of your pan. Let the mixture simmer for about 20 minutes for all the flavours to meld and develop further. If the liquid gets too low - add some more, but the goal is to reduce the liquid so that the sauce is nice and thick, and not runny.

7

Taste the mushrooms, season with salt and pepper well. Stir in the cream or sour cream until just heated through. I often end up adding just a splash of cream and not the full 1/2 cup, but it's entirely up to you and your preference.

8

Serve! Consider topping with fresh herbs, such as thyme, that go well with mushrooms. Enjoy!

Ingredients

 1 tbsp olive oil
 1 tbsp butter
 1 to 1 1/2 lbs mushrooms, sliced
 kosher salt, to taste
 ¼ cup yellow onions or shallots, minced finely
 ¼ cup alcohol to deglaze the pan (whiskey, white wine, cognac) or if cooking for kids, use a bit of chicken stock
 ½ cup chicken stock, and more as needed
 freshly ground black pepper to taste
 ½ cup heavy cream or sour cream for extra zing (feel free to lower this amount according to taste; even 1-2 TBSP may be sufficient)
 fresh herbs of choice

Directions

1

Heat olive oil and butter in a pan over medium high heat until very hot and almost shimmering.

2

Add your mushrooms and season with a small pinch of kosher salt. Do not over season at this point, a small pinch of salt goes a long way and you will have an opportunity to season more later in the cooking process.

3

Cook the mushrooms until they are beginning to brown and caramelize. The time will vary here and depend on a few variables. You will first notice your mushrooms release their juices, and only after these juices evaporate will your mushrooms begin to brown. Stir your mushrooms, but not too often, otherwise they will not brown properly.

4

Add your onions or shallots and continue to cook for another 5-15 minutes until softened and the mushrooms are nicely caramelized. The flavour of this dish will come from the caramelization that takes place, so don't rush the process.

5

Pour 1/4 cup of alcohol (or stock) into the pan and scrape up the bits stuck to the bottom of the pan. They are called fond and fond is the flavour bomb that is responsible for flavour.

6

Add the rest of the stock, about 1/2 cup, to coat the bottom of your pan. Let the mixture simmer for about 20 minutes for all the flavours to meld and develop further. If the liquid gets too low - add some more, but the goal is to reduce the liquid so that the sauce is nice and thick, and not runny.

7

Taste the mushrooms, season with salt and pepper well. Stir in the cream or sour cream until just heated through. I often end up adding just a splash of cream and not the full 1/2 cup, but it's entirely up to you and your preference.

8

Serve! Consider topping with fresh herbs, such as thyme, that go well with mushrooms. Enjoy!

Mushrooms

Make it Vegetarian: replace chicken stock with vegetable stock.

Make it Vegan: replace butter with oil, chicken stock with vegetable stock, omit heavy cream or sour cream.

Make it Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated, this includes your chicken stock. Ensure the alcohol used is gluten-free or omit entirely.

Make it Low Carb/Keto: omit alcohol used to deglaze the pan, feel free to increase the amount of cream. Ensure your portion amount fits within your allowed personal macros.

Make it Dairy-Free: replace butter with oil and omit heavy cream or sour cream.

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