Mushrooms in Cream Over Risotto
When I’m in the mood for mushrooms, garlic and thyme is usually my favorite way to go. In this recipe, I took it to the next step flavor-wise, by deglazing the pan with white wine and adding cream.
This month’s 5 Star Makeover theme was Cooking with Wine, which was a lot of fun to work with. Although Mike and I don’t drink alcohol, I do occasionally use it in long-cooking dishes or to deglaze, since I find it adds a real complexity to a dish.
I used cremini (baby portobello) mushrooms for this recipe, since that’s what was in my fridge at the time. If you have access to wild mushrooms (I’ve heard that from late summer through autumn, the largest variety and abundance of edible wild mushrooms is available), I think they would make this dish even more fantastic. While I would absolutely love to forage, it scares me a little since I know absolutely nothing about mushrooms and a few are deadly…so, at least for now, I’ll have to settle with just foraging at the market. (If you decide to forage for your mushrooms in the wild, please use caution and never eat a mushroom you can’t identify!)
This goes far beyond just a delicious side dish though…here are a few other ideas:
- Serve it on top of basic risotto (like I did with it)
- Serve it on top of pasta
- Serve it over chicken
- Spoon it on top of crostini
- Use it to fill an omelet
2 tablespoons canola oil
2 tablespoons butter
1 lb mushrooms, wiped with a damp cloth and sliced (I used creminis, also called baby portobellos)
4 cloves garlic, minced
1 tablespoon fresh thyme (or 1 teaspoon dried thyme leaves)
1/3 teaspoon salt
Pinch black pepper
1/4 cup dry white wine, mushroom stock (or any other stock), or water
2/3 cup heavy cream
Heat the butter and oil in a large skillet over medium heat; once the butter is melted, add the mushrooms and cook until tender and browned, about 12 minutes, stirring occasionally. Add the garlic, thyme, salt, and pepper and sauté until fragrant, 1 to 2 minutes. Stir in the wine (off the heat), then turn heat up to high and cook until evaporated, about 2 minutes, stirring vigorously to scrape up any brown bits from the bottom of the skillet. Add the cream, bring to a simmer, and cook 2 minutes.