Roasted Carrots
Martha Rose Shulman
5176 ratings with an average rating of 5 out of 5 stars
5,176
About 1 hour
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Trim mushroom stems. If gritty, rinse briefly in a colander with warm tap water and blot dry. (Or wipe them with a damp paper towel.) Halve or quarter mushrooms larger than button size.
Melt butter in a large skillet over medium high heat. When it sizzles, add mushrooms and stir to coat. Season well with salt and pepper. Turn up heat and cook, continually shaking pan and stirring with a wooden spoon. The high heat should evaporate any liquid from the mushrooms. Cook until just done, 3 to 4 minutes.
Add the lemon zest, lemon juice and tarragon, then the crème fraîche, stirring continuously over high heat until the sauce is reduced and somewhat thickened, 2 minutes or less. Turn off the heat, stir in the parsley and transfer mushrooms to a warm serving bowl. Sprinkle with chives and serve immediately.
I learned to cook this dish as a kid, from my mother...we ate it over toast and used milk/cream and a dash of white vermouth in addition to a dash of lemon juice. It remains a favorite week-day lunch when I am working from home.
I made with Sautéed boneless chicken breasts. Lightly flour, salt, pepper breasts. Sautée in butter & olive oil till brown & almost cooked through, remove from pan, cover. Make mushrooms in same pan as directed. When mushrooms are done, add chicken and juices back into pan, stir, serve with mushrooms over chicken.
Lacking creme fraîche and fresh chives I used full fat greek yogurt and scallions, both the white & green parts, sliced thin... stirred in both yogurt and scallions off of the heat and then tossed with hot noodles... It was delicious!
Elaina--You wanted to know how to make creme fraiche. Go to the search box and type in creme fraiche. You'll find Julia Moskin's recipe. Super simple and foolproof.
Didn't think to make creme fresh in advance, so used a mixture of half sour cream and half full fat Greek yogurt. Delicious.
For people who aren't familiar with herbs, the amounts given for tarragon and parsley are for fresh herbs. If using dry, cut back to about 1/4 tsp or the tarragon will taste like soap!
I like to put this on a piece of toast. Use as a starter.
This recipe is a winner!! I didn’t have tarragon, so I subbed rosemary. Everything else was as written. Fantastic! The lemon is amazing!
this was shockingly delicious. prepared as specified, served over a handful of pasta with Parmesan. next time i might use a bit more lemon and a bit more crème fresh for a slightly saucier finish
Step 2.5. Add 2 shots of vodka and continue to cook for 1 minute.
This may be the easiest and best recipe that I've tried in months. I didn't reduce it much at all and served it on top of thin egg noodles.
This is so flavorful and so easy. Everyone loved it and we licked the serving bowl clean.
For people who aren't familiar with herbs, the amounts given for tarragon and parsley are for fresh herbs. If using dry, cut back to about 1/4 tsp or the tarragon will taste like soap!
I made with Sautéed boneless chicken breasts. Lightly flour, salt, pepper breasts. Sautée in butter & olive oil till brown & almost cooked through, remove from pan, cover. Make mushrooms in same pan as directed. When mushrooms are done, add chicken and juices back into pan, stir, serve with mushrooms over chicken.
I like to put this on a piece of toast. Use as a starter.
Didn't think to make creme fresh in advance, so used a mixture of half sour cream and half full fat Greek yogurt. Delicious.
Easy to make and delicious!
Absolutely decadent and delicious!! Could use as a side dish with a charred, rare steak, or put over toast or noodles..... Loved it!!!
I replaced creme fraiche with mascarpone 'cos that's what I have in my fridge. Tossed with pasta. Yum!
Lacking creme fraîche and fresh chives I used full fat greek yogurt and scallions, both the white & green parts, sliced thin... stirred in both yogurt and scallions off of the heat and then tossed with hot noodles... It was delicious!
I learned to cook this dish as a kid, from my mother...we ate it over toast and used milk/cream and a dash of white vermouth in addition to a dash of lemon juice. It remains a favorite week-day lunch when I am working from home.
Elaina--You wanted to know how to make creme fraiche. Go to the search box and type in creme fraiche. You'll find Julia Moskin's recipe. Super simple and foolproof.
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