Mushrooms in Cream

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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!)

Anyone else out there already looking for holiday side dish inspiration?  Heads-up, this dish would be perfect!

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

Happy Mushrooming!

Mushrooms in Cream

Serves 4

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.

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  1. says

    Oh my goodness, serve me up a huge portion on some crusty ciabatta, please! This looks delicious, Faith – and, after going on a mushroom forage educational outing, I totally agree with you… rather DON’T unless you’re with an expert!

  2. says

    Wow but that looks amazing. Will definitely give this a try. Yep, also with mushrooms from the market I am also scared of foraging!! Take care Diane

  3. says

    I’m eating a mushroom omelet as I type…but as it good as it tastes, it pales in comparison to this! Thank you for sharing such a delicious recipe. I hope you are having a joyful start to your week!

  4. says

    Faith your mushrooms look amazing, I can actually taste the dish just by looking at the pics and I am salivating. I have gone foraging for mushrooms with my dad my whole life when I happen to be at the cottage during mushroom season. We two kinds and I can spot them a mile away, well I know the names in French: Cêpes and Bolets. Most European dads know about mushroom forging.

  5. says

    Delicious mushroom dish, Faith! I like how you served them over risotto. I think I\’d be afraid to forage for mushrooms too. I trust the store and play it safe.

  6. says

    The last recipie that i made was the mushroom soup you had on here. This looks even more amaizing. It reminds me of my mom’s rice/chicken/mushroom caserolle. I have some truffle oil that would be awesome in place of the canola oil…mouth watering. Good to be back catching up with you. – Krystal

  7. says

    Most gorgeous mushrooms, Faith and I love the million ways to use them. I’d also put them over biscuits for breakfast. I am with you about foraging… I see so many on my walks in the park with Petunia (my St Bernard). SOme look so darn good… but I have no idea if they are edible or not. After all this rain I saw a humongous puffball that I know are bad… it was a 10″ ball!!! Looked like an alien.
    Thanks for the great contribution to the challenge.

  8. says

    You are right – so many ways this delicious preparation of yours could be used! And count me out from foraging – with my luck I would cook up a big batch of poisonous risotto … I will trust the folks at the farmers market for sure!!

  9. says

    I foraged mushrooms as a child and had a scare or two at some point…yes, I was that dangerously curious! Luckily, I’ve grown up somewhat and now only purchase my mushrooms from trusted sources. Your browned and creamy cremini sure do look pretty enticing from here!

  10. says

    I would like to go mushroom foraging one day–with an expert! Like you, I’m a little freaked out by it. Some edible mushrooms look just like the poisinous ones! This is a simply fantastic dish. I can just taste it!

  11. says

    Hi Faith – we both made risotto for the makeover. I’m still thinking about what to make for the tailgate party…
    Your mushrooms look heavenly. Love your photos.

  12. says

    Now this is what I call delicious comfort food. Loved that you deglazed the white wine first and then added cream. You almost can never go wrong with risottto. This sounds wonderful, Faith.

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