Heat olive oil and butter in a pan over medium high heat until very hot and almost shimmering.
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.
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.
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.
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.
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.
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.
Serve! Consider topping with fresh herbs, such as thyme, that go well with mushrooms. Enjoy!
Ingredients
Directions
Heat olive oil and butter in a pan over medium high heat until very hot and almost shimmering.
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.
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.
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.
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.
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.
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.
Serve! Consider topping with fresh herbs, such as thyme, that go well with mushrooms. Enjoy!
