Calling alllllll mushroom lovers! These sautéed mushrooms get lovely and golden brown with the help of some butter and oil. Then, to take them over the top, tangy crème fraîche gets swirled in making a dreamy creamy side dish.

You WILL want to eat them up straight from the pan, but if you manage to save any they are delicious with meats or simply served with a green salad and toasted baguette.

Recipe from Williams-Sonoma — Savoring France

Ingredients

1 pound fresh mushrooms (chanterelle, button, or cremini)
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1 teaspoon minced garlic
1 tablespoon minced fresh Italian parsley
1/4 teaspoon pepper
1/2 cup crème fraîche

Instructions

With a damp paper towel, wipe off the tops of the mushrooms to remove as much dirt as possible.
Cut the mushrooms in half through the stem. If you have smaller mushrooms, you can leave them whole.
In a medium sauté pan, over medium heat, melt the butter and olive oil.
When the butter begins to foam a bit, add the mushrooms and salt. That salt will help release the juices in the mushrooms which is exactly what you want to happen. Stir just a bit to incorporate the ingredients together, and then, cover and sauté until the mushrooms release a good bit of their juices and start to turn a golden brown, stirring occasionally. This should take about 10 minutes.
Add the garlic, parsley and pepper. Stir to incorporate and continue to sauté, uncovered, for 1-2 minutes. The mushrooms will start to shine and render more of their juices.
Stir in the crème fraîche, turn the heat up to medium high, and cook until the sauce starts to thicken a bit, about 1-2 minutes. It will happen quickly, so don't walk away….or check your phone!
Transfer mushrooms and their sauce to a shallow bowl and serve immediately.

Have you made this recipe?I’d love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

Mushrooms with Créme Fraîche