Name: Garlic Butter Mushrooms (Elevated)
Prep time: 8 min
Cook time: 12 min
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

Garlic Butter Mushrooms

Recipe tier

Mushrooms
1 lb 450 g Wild Mushrooms-sliced (Porcini, Chanterelle, Oyster)
Butter & Garlic
4 tbsp 60 mL Black Truffle Butter
3 cloves 9 g Garlic-minced
Sherry & Cream
1/4 cup 60 mL Dry Sherry-Amontillado
2 tbsp 30 mL Crème Fraîche
Seasoning & Garnish
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

🎙️ Cook with voice coach

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