Thursday, July 14

Creamy Sauteed Mushrooms

I love mushrooms because they're so versatile. I use them as a great way to jazz up pizza or pasta, but they're even hearty enough to serve as a main dish (check out my portabello tacos). In this recipe, I created a simple side that really showcased the earthy, savory flavor of cremini mushrooms. It would be a great dish to bring to a potluck, or would make a great topping over grilled chicken. They heavy cream creates richness and thickens into a delicious, mushroom-flavored sauce. A must try!

Creamy Sauteed Mushrooms:
  • Slice two packages of clean* cremini** mushrooms.
  • Meanwhile, heat 1 tbsp. of butter in a large skillet.
  • Add 2 diced shallots and cook for 4-6 minutes, or until they begin to caramelize.
  • Add mushrooms and 1 tsp. chopped rosemary and cook for 3-4 minutes.
  • Add 1-2 tbsp. of heavy whipping cream and season with salt and pepper.
  • Let mixture thicken for 2-3 minutes, then serve.

Serves three - four
*Never wash mushrooms - wipe them clean with a damp towel.
**Also called baby bella mushrooms.