Adventures in Everyday Entertaining
Cremini mushrooms were not the terrifying thought that mussels were before I completed day 1 of The Creative Kitchen Challenge. I actually spent most of my life not liking mushrooms and have only begun to appreciate their earthy deliciousness in recent years. But that means that several mushroom varieties fall under my “never before cooked ingredients” list.
Yesterday went so well, that I thought I would again look to Ms. Child for assistance. There are so many options in preparing mushrooms — entrees, side dishes, soups, appetizers, sauces — the list goes on. I decided that I would begin my cremini experience with making them into a sauce so that I could get a good feel for properly sauteing mushrooms.
By the way, cremini mushrooms are also know as ‘Baby Bella’ or ‘Baby Portobella’ mushrooms. They are a more mature version of the typical white button mushroom (which is why they are darker, firmer, and more flavorful) but not quite as mature as the portobella mushroom.
We served the mushroom cream sauce over fettuccine pasta and it was quite delicious! This sauce though could work with a lot of different dishes!
Cremini Mushrooms in Cream Sauce —modified from Mastering the Art of French Cooking Vol. 1, Julia Child
Saute the mushrooms in 4 Tbs butter and 1 Tbs olive oil for 3-4 minutes, but do not allow them to brown any more than necessary. Add the shallots and toss over moderate heat for 2 minutes.
Stir in the flour and cook slowly for 1-2 minutes more, stirring.
Off heat, blend in the cream and seasoning. Then boil down rapidly until the cream has reduced and thickened. Add wine and boil for a moment to evaporate its alcohol.
Off heat and just before serving, fold in the last 2 Tbs of butter.
For more information about The Creative Kitchen Challenge, visit Things My Belly Likes
Coming up tomorrow, my adventure with Figs!