Mushroom is our beloved choice at meals, it’s easy to cook and we can consume at breakfast, lunch, and dinner. It has lots of nutrients that we require every day. I simply don’t get why people hate it! Well, I can’t blame them as I hate apple and jackfruit my whole life.
We like to use any kind of Mushroom, but the plain, everyday White Button Mushrooms are my favorite. Now, depending on the size of the Mushrooms we use, we might leave smaller ones whole, cut larger ones in half or even quarters.
We always serve this Mushroom dish as an appetizer, but it will work equally well as a side dish. However, the Creamy Mushrooms with Dill is not a dish that likes standing as with most Cream based dishes. As soon as it is done, we serve the Mushrooms immediately.
But getting back to the Creamy Mushrooms with Dill recipe – I make the main dish, whether it is a salad or a cooked meal, first. Depending on whether the meal can sit a while (whilst we enjoy the Mushrooms as an appetizer), or can cook on its own with me not needing to run to the pots every 5 minutes, I make the Mushrooms last.
Tips from the sister;
- To make this vegetarian, use vegetable stock instead. Conversely, we sometimes add sauteed chicken, beef, or veal to the dish to make it a bit more hearty.
- Do remember though, that Mushrooms shrink quite a bit whilst cooking and you want them to turn out just the right size to be eaten.
- A must pan-seared the mushroom till golden brown before leaving it to stew with the cream and stock. As we mention it above it is not good to leave a cream based dish out for too long, thus it is important to COOK IT LAST!!
- You can also serve Creamy Mushrooms with Dill with a slice or two of Garlic toast and you are in heaven!
- 1/3 cup chicken stock
Heat a large skillet over medium; swirl in 1 tablespoon oil. Add shallots and cook, stirring occasionally, until crisp-tender and browned in places, about 5 minutes. Transfer to a plate.
Return skillet to medium-high. Swirl in 1 tablespoon each oil and butter. Add one-third of 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 stock and cream, and simmer until thickened slightly about 2 minutes. Stir in dill, season with salt and pepper, and serve.