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Creamed Mushrooms

Source of Recipe

From "See You On Sunday" by Sam Sifton


Recipe Introduction

"Here is a dish to build out of the common mushrooms of the supermarket produce aisle, your buttons and baby bellas, that makes an impressive accompaniment to grilled and roasted meats. Its flavor packs a punch. Double the recipe and you can serve these mushrooms as a main dish with rice or noodles or toast. It is filling, awesome fare."

List of Ingredients

â—¦ 3 tablespoons neutral oil, such as canola or grapeseed
â—¦ 3 tablespoons unsalted butter
â—¦ 1 ½ pounds best-quality common mushrooms, ideally cremini or baby bellas, cleaned and sliced
â—¦ ½ teaspoon fresh thyme leaves
â—¦ Kosher salt and freshly ground black pepper
â—¦ 2 small shallots, peeled and minced
â—¦ 3 tablespoons sherry vinegar
â—¦ ½ cup heavy cream


Recipe

Heat a heavy-bottomed pan over high heat. Once the pan is hot, add the oil. Once the oil shimmers, add the butter. When the butter foams, add the mushrooms and cook, stirring occasionally, until the mushrooms have released their liquid and are golden brown, 15 to 20 minutes.

Reduce the heat to medium-low and, using a spoon, create a well in the middle of the mushrooms. Add the thyme, salt and pepper to taste, and the shallots, then sweat them until the shallots have cooked through and become translucent, 3 to 5 minutes.

Return the heat to high and add the vinegar to deglaze the pan, then add the cream and reduce the heat so that the cream comes to a very low boil. Check for seasoning. The mushrooms can be reserved until you need to serve them, then reheated over a medium flame. Add a splash of extra cream to loosen, if needed.

Serves 6