When it comes to mushrooms most people either love or hate them. We are a house divided. I love them but my husband hates them. I almost have him won over with this recipe when served with a nice juicy steak. These are the perfect creamed mushrooms. The combination of the shallot, wine, and cream just brings out the perfect flavor in these. So besides just eating the mushrooms out of the pan, what do you do with them? A few suggestions I have are to use them as a side dish alongside or spooned over a protein like steak, chicken, or fish. I ate this particular batch spooned over baby greens topped with a fried egg. Perfect for breakfast or brunch. You could make these and toss them with cooked pasta or over polenta for a satisfying meatless meal. Or, double the recipe and serve it as a side with your Thanksgiving meal.
What you decide to do with them is up to your choice but just know that whatever you decide, it will be delicious! I say this serves 2, that is being conservative. It depends on what you are doing with them, mixing into pasta or spooning over a steak it could serve up to 4 but eating them as a side with the meal or as the main component, like my egg and greens salad, it is more like 2. They are addicting and I can easily eat half of this recipe by myself! Here is a recipe for a salad with mushrooms that I just love.
Recipe Tip for Perfect Creamed Mushrooms
One tip to share, do not salt the mushrooms until the end. If you do it will draw out their water and make it harder to brown them in the pan. So what is the verdict, do you love them or hate them? If you love them what is your favorite way to eat them?
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There are links on this site that are defined as “affiliate links”. This means that I may receive a small commission (at no cost to you) if you happen to purchase something through the links provided.
Perfect Creamed Mushrooms
Ingredients
- 1 pound mushrooms crimini, baby bella, or button wiped clean and sliced thick
- 1 shallot peeled and diced
- 1 teaspoon dried thyme
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 1/4 cup dry white wine sherry, marsala, or stock could be substituted
- 1/4 cup cream
- salt and pepper
Instructions
- Heat the oil and butter over medium in a large skillet. Add the shallot and thyme and saute for 2-3 minutes, add the sliced mushrooms and toss to coat in the oil/butter mixture
- Saute, stirring just enough to make sure nothing burns for 8-12 minutes. If your pan seems to dry you may need to add up to 1 more tablespoon of oil. When the mushrooms have shrunk down and are a little browned add the wine and scrape to release any bits from the pan into the sauce.
- Cook until almost evaporated, about 2 minutes. Add the cream and simmer another minute to reduce. Season with salt and pepper to taste.
Nutrition
Nutrition information is an estimate and will vary depending on the brands and ingredients you choose.
