Garlic Butter Mushrooms

Name: Garlic Butter Mushrooms (Elevated)
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 1 lb Wild Mushrooms-sliced (Porcini, Chanterelle, Oyster); 4 tbsp Black Truffle Butter; 3 cloves Garlic-minced; 1/4 cup Dry Sherry-Amontillado; 2 tbsp Crème Fraîche; 1/4 tsp Fleur de Sel; 1/8 tsp White Pepper-ground; 1 tbsp Chives-fresh, finely chopped

⏱30 min

👥4

🔥350 cal

Hard

🍽️French

A luxurious and intensely flavorful mushroom dish featuring black truffle butter, dry sherry, and a touch of crème fraîche.

1 lb Wild Mushrooms-sliced (Porcini, Chanterelle, Oyster)

4 tbsp Black Truffle Butter

3 cloves Garlic-minced

1/4 cup Dry Sherry-Amontillado

2 tbsp Crème Fraîche

See all 8 ingredients ↓

(0 reviews)

⏱30 min

👥4

🔥350 cal

Hard

🍽️French

A luxurious and intensely flavorful mushroom dish featuring black truffle butter, dry sherry, and a touch of crème fraîche.

#Side Dish #Mushrooms #Truffle #Sherry #Luxury

Instructions

Clean and slice the Mushrooms.
In a large skillet, melt the Black Truffle Butter & Garlic ingredients over medium-high heat.
Add the Mushrooms to the skillet and sear, without stirring, for 2-3 minutes until browned on one side. Flip and cook for another 2-3 minutes.
Deglaze the pan with the Dry Sherry, scraping up any browned bits from the bottom. Reduce the sherry by half.
Stir in the Crème Fraîche and cook for 1-2 minutes until slightly thickened.
Season with Fleur de Sel and White Pepper. Stir gently to combine.
Garnish with Chives before serving.

Ingredients

1 lb 450 g Wild Mushrooms-sliced (Porcini, Chanterelle, Oyster)
4 tbsp 60 mL Black Truffle Butter
3 cloves 9 g Garlic-minced
1/4 cup 60 mL Dry Sherry-Amontillado
2 tbsp 30 mL Crème Fraîche
1/4 tsp 1.25 mL Fleur de Sel
1/8 tsp 0.625 mL White Pepper-ground
1 tbsp 15 mL Chives-fresh, finely chopped

Equipment

Large Skillet (Cast Iron Preferred)
Cutting Board
Knife

Instructions

Clean and slice the Mushrooms.
In a large skillet, melt the Black Truffle Butter & Garlic ingredients over medium-high heat.
Add the Mushrooms to the skillet and sear, without stirring, for 2-3 minutes until browned on one side. Flip and cook for another 2-3 minutes.
Deglaze the pan with the Dry Sherry, scraping up any browned bits from the bottom. Reduce the sherry by half.
Stir in the Crème Fraîche and cook for 1-2 minutes until slightly thickened.
Season with Fleur de Sel and White Pepper. Stir gently to combine.
Garnish with Chives before serving.

Nutrition per serving

Calories 350

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Garlic Butter Mushrooms

Garlic Butter Mushrooms

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