Button Mushrooms a la Creme

1. 1

   Trim mushroom stems.

2. 2

   If gritty, rinse briefly in a colander with warm tap water and blot dry.

3. 3

   (Or wipe them with a damp paper towel.)

4. 4

   Halve or quarter mushrooms larger than button size.

5. 5

   Melt butter in a large skillet over medium high heat.

6. 6

   When it sizzles, add mushrooms and stir to coat.

7. 7

   Season well with salt and pepper.

8. 8

   Turn up heat and cook, continually shaking pan and stirring with a wooden spoon.

9. 9

   The high heat should evaporate any liquid from the mushrooms.

10. 10

    Cook until just done, 3 to 4 minutes.

11. 11

    Add the lemon zest, lemon juice and tarragon, then the creme fraiche, stirring continuously over high heat until the sauce is reduced and somewhat thickened, 2 minutes or less.

12. 12

    Turn off the heat, stir in the parsley and transfer mushrooms to a warm serving bowl.

13. 13

    Sprinkle with chives and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.