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Gallery Pan-Seared Mushrooms with Cream and Dill Credit: Aya Brackett Recipe Summary prep: 35 mins total: 35 mins Servings: 8

Ingredients Ingredient Checklist 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

Gallery Pan-Seared Mushrooms with Cream and Dill Credit: Aya Brackett

Recipe Summary prep: 35 mins total: 35 mins Servings: 8

Pan-Seared Mushrooms with Cream and Dill      Credit: Aya Brackett

Pan-Seared Mushrooms with Cream and Dill

Credit: Aya Brackett

Pan-Seared Mushrooms with Cream and Dill

Recipe Summary prep: 35 mins total: 35 mins Servings: 8

Recipe Summary

prep: 35 mins total: 35 mins

Servings: 8

prep: 35 mins

total: 35 mins

prep:

35 mins

total:

Servings: 8

8

Ingredients

Ingredients

  • 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

Directions

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.

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All Reviews for Pan-Seared Mushrooms with Cream and Dill

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pan-Seared Mushrooms with Cream and Dill

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest