Imagine a hot and humid summer day. The evening rolls around with the sun setting, the temperature begins to drop and the humidity has dissipated. And you’re hungry.Read More
This garlic mushrooms with cream sauce is a deliciously wonderful “meatless” meal. I love serving it with rice and sliced spring onions. It’s easy to make, just some chopping, and a quick sauté. Large white mushrooms are transformed into golden meaty-like morsels. The cream sauce is made with light cream that is flavored with tarragon, white wine and lemon to brighten the taste. I confess, there never seems to be enough sauce.
I used the largest white button mushrooms I could find. They were 2” to 2-1/2” across the top. I like to clean mushrooms with a soft brush or just a paper towel. Mushrooms will absorb more water if washed in water which can result in a soggy water-filled cooked mushroom.
Mushrooms have a lot of water in them. When sautéed on a low heat and crammed together, the effect is steamed mushrooms. To get nice golden brown sautéed mushrooms, cook on a medium high heat with lots of space between the mushrooms. It takes longer to cook a large number of mushrooms because they need to be sautéed in batches. But the effort is well worth it.
Prep Time: 30 minutes, Cook Time: 25 minutes, Total Time: 55 minutes
Suggested tools: 12-inch 4-quart heavy bottom or stainless steel pan
24 ounces of large white mushrooms, each sliced into 4 slices
4 - 1 Tablespoon of 100% olive oil (not extra-virgin olive oil which should not be used for high heat cooking)
4 large fresh garlic cloves, crushed
1 Tablespoons butter
1 cup light cream
1/3 cup of water
Juice from 1/2 large lemon
2 sprigs of fresh tarragon
1/4 cup white wine, preferably a sweet Riesling
white ground pepper and kosher salt to taste
4 large fresh spring onions, ends cut off and sliced diagonally (include as much of the green stem as possible)
Divide the sliced mushrooms into 4 batches. Add 2 Tablespoon of olive oil to a skillet. On medium-high heat, allow the olive oil to reach sizzling hot. Add the first batch of sliced mushroom. Making sure the mushrooms are not touching each other, brown one side for about 2 minutes. Gently stir at least once. Turn over mushrooms and brown 1 minutes. Note: If the skillet is too full, the mushrooms will cook as steamed rather than browning. Push the mushrooms all the way to the side of the skillet.
Repeat the above step for the next 2 batches of mushrooms, adding 1-2 Tablespoons of olive oil if/when necessary.
On the last group, add 1 Tablespoon of olive oil if necessary. Brown for 2 minutes, Turn over the mushrooms and add the garlic on top. Sauté for 1 minute, then bring in the first 3 groups of mushrooms and stir. Remove about 1/4 to 1/2 of the mushrooms and garlic to a warm bowl. Set aside.
The skillet will be very hot, so remove it from the. Turn the heating unit to low. While the skillet is cooling down to a lower temperature, push the remaining mushrooms to the side. Melt the butter in skillet. Slowly stir in the cream, while scraping up the bottom of the pan for any juices and residual from the mushrooms. Stir in the water, lemon juice, wine, and tarragon sprigs. Mix well with the mushroom. Add pepper and salt to taste. Cover and simmer on low heat for about 2 minutes.
Serve hot. Garnish with the reserved mushrooms and sliced spring onions.
Clean mushrooms with a soft brush or just a paper towel. Mushrooms will absorb more water if washed in water which can result in a soggy water-filled cooked mushroom. Mushrooms have a lot of water in them. When sautéed on a low heat and crammed together, the effect is steamed mushrooms. To get nice golden brown sautéed mushrooms, cook on a medium high heat with lots of space between the mushrooms. It takes longer to cook a large number of mushrooms because they need to be sautéed in batches. But the effort is well worth it.
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Anytime of the year is a good time for a hearty corn chowder! But it seems particularly tasty in the fall as we adjust to cool days and nights. This corn chowder is seasoned with crispy bacon, extra sharp cheddar cheese and then spiked with bits of sun-dried tomatoes.
A bowl of hearty corn chowder is then garnished with lots of delicious crispy chopped bacon.
Tool: 4-5 quart dutch oven, preferably cast iron
7 slices of fried bacon, diced
2 small yellow onions, chopped
3 garlic cloves, minced
2 Tablespoons of butter
3 Tablespoons of flour
3 cups of chicken stock
1 teaspoon of salt, preferably Kosher salt
1 teaspoon of fresh ground black pepper (or add fresh ground white pepper at serving)
1 large white potato, diced (russet or Yukon gold, whichever is available)
Sun-dried tomatoes, chopped 2.5 ounces (73 grams)
2 pounds frozen corn (453 grams each). If you use fresh corn, you'll need 10 ears. You can also use a mixture of small white corn and yellow corn.
2 cups of half-and-half milk
1 cup (83 grams) of white sharp cheddar cheese, shredded
Optional: 3/4 cups of white sharp cheddar cheese, shredded for additional garnish
Optional: If you like a little heat, add cayenne pepper to taste.
In a 5 quart stock pot, fry bacon to a brown crisp. Leaving about 1-2 tablespoons of the oil in the pot, remove bacon to a plate lined with a paper towel. Add onions and cook to almost translucent, about 4 minutes. Add garlic and cook for 1 minute. Push onions and garlic to one side of the pot.
Melt butter to just a few bubbles. Add flour and stir to create a roux. Add salt and pepper. Add chicken stock and bring back onions and garlic back into the mixture. Add potatoes, bring to a boil and simmer for 10 minutes. Add corn, sun-dried tomatoes and cook for about 5 minutes. Add half-and-half milk and cheese. Cook for about 5 minutes until cheese melts.
While chowder is cooking its last 5 minutes, chop the bacon. Serve chowder in a soup bowl or soup cup. Garnish with bacon. For a more cheesier flavor, garnish with the additional shredded cheese.
This corn chowder recipe serves 6-8 people, so there is plenty to share with friends and freeze to eat another day.