Pan Seared Mushrooms With Cream And Dill Recipes

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PAN-SEARED MUSHROOMS WITH CREAM AND DILL



Pan-Seared Mushrooms with Cream and Dill image

A luxurious side, this one-skillet medley of mushrooms such as shiitake, cremini, trumpet, and oyster, is finished with a touch of cream, a tad of sherry vinegar, and a sprinkle of fresh dill.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Christmas Recipes

Time 35m

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
4 ounces shallots, peeled and halved lengthwise (quartered if large)
3 tablespoons unsalted butter
1 1/2 pounds mixed mushrooms, such as shiitake, trumpet, oyster, and cremini, halved or sliced into bite-size pieces
Kosher salt and freshly ground pepper
2 tablespoons sherry vinegar
2/3 cup heavy cream
3 tablespoons chopped fresh dill

Steps:

  • Heat a large skillet over medium; swirl in 1 tablespoon oil. Add shallots and cook, stirring occasionally, until crisp-tender and browned in places, about5 minutes. Transfer to a plate.
  • Return skillet to medium-high. Swirl in 1 tablespoon each oil and butter. Add one-thirdof mushrooms, season with salt and pepper, and spread in a single layer. Cook, undisturbed, until beginning to brown on bottoms, about 3 minutes. Stir and continue cooking until tender and browned, about 2 minutes more. Transfer to plate with shallots.
  • Cook remaining mushrooms in remaining oil and butter in two more batches. Return cooked mushrooms and shallots with any accumulated juices to skillet. Stir in vinegar, then cream, and simmer until thickened slightly, about 2 minutes. Stir in dill, season with salt and pepper, and serve.

MUSHROOMS IN SOUR CREAM AND DILL



Mushrooms in Sour Cream and Dill image

Make and share this Mushrooms in Sour Cream and Dill recipe from Food.com.

Provided by Kim Weimer

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb button mushroom, white
1 tablespoon butter
1 clove garlic, crushed
1 teaspoon dill
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice
1 tablespoon sherry wine
1 cup sour cream

Steps:

  • Wash and dry mushrooms.
  • Melt butter and add garlic.
  • Add mushrooms, Dill, Salt and Pepper, Lemon and Sherry.
  • Cook 20 minutes or until mushrooms are tender.
  • Cool.
  • Pour a small amount of the mushroom liquid into the Sour Cream.
  • Then add the Sour Cream over the mushrooms and stir.
  • Refrigerate 8 hours or more.

Nutrition Facts : Calories 127.7, Fat 10.2, SaturatedFat 6.3, Cholesterol 22, Sodium 232.3, Carbohydrate 4.9, Fiber 0.8, Sugar 1.5, Protein 3.6

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