Saturday, November 17, 2012
235. Creamed Mushrooms
This time of year, when the weather turns to the cooler temperatures and the leaves start to turn, always has me yearning for warm and creamy dishes.
When my grandmother passed a few years ago I was handed a large box of recipes. I go through these recipes about twice a year and I am always amazed that I seem to find a recipe that sneaks to the top of the pile.
How could I have missed this recipe for creamed mushrooms?
It was hidden with some newspaper clippings that she must have found in a very old newspaper. The list of recipes were filed under Scandinavian Cottage Style Cooking.
My grandmother was from England and lived in the US most of her life. She never left any doubt that her heart was still in Europe and this is a fine example of how she would collect memories from her time living outside of the US.
The picture on the front of the article had a thatched roof cottage. I remember she once gave me a music box of a cottage with this exact style of roofing. Looking through the recipes I could see why she clipped the article.
The titles and many of the ingredients were similar to the food and titles that she grew up on. I actually thought that it was a list of English dishes until I flipped it over and read that the articles were about the simple living and cooking styles of cottage living from 150 years ago in Northern Europe.
Why I chose this dish is simple, mushrooms are my husbands favorite side dish. We don't eat steaks without having some sort of mushroom side dish. Usually they have been sauteed in butter and wine. I wanted to try something different. Could we have a side dish of mushrooms and not eat it with something else? Could it stand on its own?
My only regret in making this recipe is that I did not buy us more mushrooms. The flavors were so simple and yet paired together amazingly well.
The hint of paprika and lemon juice turned a simple dish into a flavorful dish that could easily be served along. It did not need a steak, it was not a second string find. With this being said I found it the perfect dish to also serve over something else: rice, noodles or a baked potato.
I had just bought a bag of small potatoes. I baked up a few and this is how we enjoyed the mushrooms. Scooped over a hot potato that had first been buttered, salt and peppered.
The mushrooms were simply delicious and yet had this gourmet flair that could not be denied.
I hope you enjoy this recipe find from my grandmothers box of treasure.
Recipe: Creamed Mushrooms
Recipe makes enough for 2 adults as a meal or 4 small sides/toppings.
4 cups of sliced baby Portabella mushrooms
1/3 cup diced red onion
1 teaspoon of minced garlic
1 (1/2 cup) stick of butter
1/2-1 teaspoon of paprika
1/2 teaspoon of dried parsley
1 teaspoon lemon zest
1 cup of sour cream
pinch of salt
In a large saute pan, melt butter. Saute onions and garlic until soft. Add mushrooms and stir.
Cook mushrooms for 3-5 minutes until they reduce in size and start to wilt. Add lemon zest, paprika, dried parsley, salt and sour cream. Stir until well combined. Do not boil.
Remove from heat and serve immediately.