Pan Seared Mushrooms With Cream And Dill Recipes
PAN-SEARED MUSHROOMS WITH CREAM AND DILL
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
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
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
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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