You may not know how much I love mushrooms. One of the things I miss most about Michigan is hunting morel mushrooms. Morels are my favorite, but I love every kind of mushroom. When I saw chanterelle mushrooms at Costco, I couldn't resist. And this recipe seemed like a fabulous use for them.
Now, I'll be the first to tell you that this is not a two-pan recipe, as Darina suggests it should be. I see absolutely no reason for it. I just cooked the onions first, removed them to a bowl, and cooked the mushrooms in batches in the same pan. They were to be added to the onion pan in the end anyway, so what's the difference?
I love Wild Mushrooms a la Crème. So delicious! Make some today!
Wild Mushrooms a la Crème
Mushrooms a la crème is a fantastic all-purpose recipe, and if you've got a surplus of wild mushrooms, use those instead of cultivated ones. You can even use dried mushrooms.
4 tablespoons butter
1 medium onion, finely chopped
1 pound wild mushrooms (chanterelles, morels, ceps, false chanterelles, or the common field mushroom), sliced
salt and freshly ground pepper
good squeeze of lemon juice
1 cup heavy cream
freshly chopped parsley
1 tablespoon freshly chopped chives (optional)
Melt half the butter in a heavy saucepan until it foams. Add the chopped onion, cover, and cook over low heat for 5-10 minutes or until quite soft but not colored; remove the onions to a bowl. Meanwhile, cook the sliced mushrooms in a hot frying pan with the remaining butter, in batches if necessary. Season each batch with salt, freshly ground pepper, and a tiny squeeze of lemon juice. Add the mushrooms to the onions in the saucepan, then add the cream and allow to bubble for a few minutes. Taste and correct the seasoning, and add the chopped herbs.
Mushrooms a la Crème keeps well in the fridge for 4-5 days and freezes perfectly.
Good things to do with Wild Mushrooms a la Crème
- Serve as a vegetable
- Filling for omelets or savory pancakes
- Filling for vol-au-vents or pastry tartlets
- Topping for baked potatoes
- Sauce for chicken breasts, steaks, hamburgers, lamb chops, or veal
- Sauce for pasta
- Mushrooms on toast
- Post enrichment for casseroles and stews