Green Door Hospitality

Adventures in Everyday Entertaining

The Creative Kitchen Challenge: Day 2- Cremini Mushrooms

Cremini Mushrooms

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 with Cream Sauce

Cremini Mushrooms in Cream Sauce  modified from Mastering the Art of French Cooking Vol. 1, Julia Child

  • 1/2 lb cremini mushrooms
  • 6 Tbs butter, divided
  • 1 Tbs olive oil
  • 1 tsp flour
  • 1 cup whipping cream
  • 1/8 tsp kosher salt
  • 2-3 grinds of freshly ground pepper
  • 3 Tbs dry white wine

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!

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7 comments on “The Creative Kitchen Challenge: Day 2- Cremini Mushrooms

  1. Cloches & Lavender
    June 13, 2012

    This looks and sounds fantastic. I am trying this one for sure I love all mushroooms.

    Cynthia

    • Beyond The Green Door
      June 13, 2012

      Thanks! It was really tasty and flavorful! Neither of us were really big into mushrooms growing up but I think the tides are turning in favor of the delectable fungi!

  2. thingsmybellylikes
    June 13, 2012

    Educational and yummy! Thank you – LOVE mushrooms

    Btw – you say ‘fig’, I hear ‘fig rolls’…..

    • Beyond The Green Door
      June 13, 2012

      Thanks, it was a great little learning experience discovering what cremini mushrooms were all about!
      And as far as figs go… no rolls but I can promise you it will be a yummy (hopefully as long as it turns out ok) dessert!

  3. Pingback: The Creative Kitchen Challenge Round-Up « Things My Belly Likes

  4. Pingback: The Creative Kitchen Challenge: Day 3- Figs « Green Door Hospitality

  5. Pingback: The Creative Kitchen Challenge: Day 1- Mussels « Green Door Hospitality

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