+

Wild Mushrooms à la Crème

Ingredients (9)

  • 4 tablespoons unsalted butter (1/2 stick)
  • 1 medium onion, finely chopped
  • Salt
  • Freshly ground black pepper
  • 1 pound wild mushrooms (chanterelles, morels, cèpes a.k.a. porcini, false chanterelles, or the common field mushroom), sliced into 1/4-inch pieces
  • Juice of 1/4 lemon
  • 1 cup heavy cream
  • 1 tablespoon finely chopped Italian parsley
  • 1 tablespoon finely chopped chives (optional)
Try Amazon Fresh
Nutritional Information
  • Calories182
  • Fat17.1g
  • Saturated fat10.51g
  • Trans fat0.23g
  • Carbs6.42g
  • Fiber2.54g
  • Sugar2.13g
  • Protein1.73g
  • Cholesterol56.02mg
  • Sodium255.61mg
  • Nutritional Analysis per serving (8 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Wild Mushrooms à la Crème

This rich, creamy sauce is so versatile: Top baked potatoes or crostini with it. Or turn it into a pasta sauce or a filling in omelets or crêpes.

Game plan: For those people searing mushrooms for the first time, here’s a video to show you how.

Instructions

  1. 1Set a heavy medium-size saucepan with tightfitting lid over medium-low heat. When the pan is hot, add 2 tablespoons of the butter. When the butter starts to foam, add the onion, season with salt and pepper, cover, and cook over low heat for 5 to 10 minutes, until the onion is translucent and soft but not colored. Remove from heat; keep warm.
  2. 2Meanwhile, heat a large frying pan over medium-high heat until hot, about 2 minutes. Add 1 tablespoon of the butter and cook until foaming. Add half of the mushrooms and season with salt, pepper, and 1/2 teaspoon lemon juice. Sauté, stirring occasionally, until mushrooms are browned on both sides, about 2 to 3 minutes. Transfer to a medium bowl. Repeat with remaining butter and mushrooms.
  3. 3Add mushrooms and cream to the cooked onions and bring to a simmer over medium heat until the flavors meld, about 2 to 3 minutes. Add parsley and chives, if using, and stir to combine. Taste and add salt, pepper, or lemon juice as needed. The sauce can be refrigerated for up to 5 days or frozen for up to a month.
Load Comments

Recommended from Chowhound

6 Ways to Make Your Smoothies Taste Totally Amazing
How To

6 Ways to Make Your Smoothies Taste Totally Amazing

by Gretchen Lidicker | If you want make the best smoothie of all time, take these easy tips and tricks to heart. Too sweet...

Make Your Blender Clean Itself
CHOW Tip

Make Your Blender Clean Itself

by Chowhound Editors | Do you hate cleaning your blender because you have to take it apart and scrub around those sharp blades...

Lettuce Tell You, Grilled Romaine Is Fantastic
How To

Lettuce Tell You, Grilled Romaine Is Fantastic

by Julie Boor | If you haven't tried it yet, grilled romaine lettuce is surprisingly delicious—here's what you need...