french wine braised creamy mushrooms
Let’s do the Leftover Mashed Potato and throw some shrooms over them.
Happy aftermath, folks! I hope your day, whether you directly observe Thanksgiving or no, was full of rib-sticking goodness, smiles, and relaxation. We were a small gathering of two, just mom and I in her little quaint apartment 30 minutes away from our place.
I’m equal parts sad at the passing of the holiday (Thanksgiving is my favorite, after all) and eager that we’ve still another occasion to anticipate. I struggled in the few days leading up to Thanksgiving with feeling that I hadn’t appreciated the season enough: as I get older, time runs far more quickly than I do, like Olympic speed rather than my comfortable shuffle. Such a speed overwhelms me at times, leaves me feeling like my brain zipped forward but left my body behind.
When we watched the parade Thursday morning, though, I came back into the moment for awhile, and grasped more potently what makes these couple months so special. “Festive” really is the right word. A general uplift of mood swirls around most people – except choice assholes, of course – including myself.
Now, since the big dinner is passed, let’s celebrate all those leftovers with these simple but ridiculously tasty French Wine Braised Creamy Mushrooms. Grab those mashed potatoes, perhaps the Stovetop Herb Brown Butter fixture, and adorn them with this juicy mushroom parmesan sauce. Perfectly cozy, and cooks up quick. Great for the Friday after the holiday.
French Kiss of Fungi
Sounds like my kinda slobber.
These mushrooms are inspired by a classic French mustard cream sauce, and the style of slow-braising meats in wine. Of course, because they’re mushrooms, the braising process isn’t nearly as prolonged, which is good news if you’re starving.
As with most of my mushroom dishes, I use a combination of baby portobella (or cremini they’re sometimes called) mushrooms and shiitakes. I only halved my mushrooms if they were monstrosities, otherwise I keep them whole for this recipe.
Start by sauteeing the shrooms in a bit of oil and butter, without stirring, to expedite the caramelization process. Stir in some aromatic shallot, garlic, sage, thyme, and rosemary, and a bit more butter, and heat for a few minutes longer. By then the mushrooms should be plump and very juice.
Remove half of the mushrooms from the skillet, you’ll use them later for bulk up your finished plate.
A Dream of Cream
Kinda weird title, but we’ll go with it. It’s yesterday’s stuffing talking.
The remaining mushrooms in the skillet help flavor the sauce, so they’ll cook down a fair bit. We want that.
Whisk in some flour to help thicken up the sauce, then stream in the wine and some vegetable broth. Simmer the mushrooms covered for awhile, then uncover and stir in canned coconut milk (as usual, you can use heavy cream instead), dijon mustard, and parmesan cheese.
Soak up all that incredible mushroom sauce with your potatoes, or if you’re one of those weirdos without leftovers, some polenta or wild rice works. Don’t forget to sprinkle on the mushrooms you set aside for an extra chewy finish. A dash of fresh parsley or basil also adds a pop of freshness to each bowl.
Now, we’re leaping into full-fledged Christmas mode. Who’s ready for an asston of cookies?! Aw yeah.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Wine and dine:
Sage Parmesan Chickpea Meatballs with White Wine Gravy
Creamy White Wine Pumpkin Tortellini
Creamed Kale White Wine and Mustard Salmon
french wine braised creamy mushrooms
Ingredients
- 4 cups mixed mushrooms, halved if very large
- 4 cloves garlic, smashed
- 2 shallots, thinly sliced
- 2 tbsp fresh thyme, chopped
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh rosemary, chopped
- 4 tbsp butter
- 2 tbsp all purpose flour
- 1 1/2 cups dry white wine
- 1 cup vegetable broth
- 1 cup canned full-fat coconut milk, or heavy cream
- 1/2 cup fresh parmesan, grated
- 2 tbsp dijon mustard
- mashed potatoes, polenta, or rice, to serve
Instructions
- Melt 2 tablespoons of butter and 1 tablespoon olive oil in a large skillet over medium. Toss in the mushrooms and a big pinch of salt and pepper. Cook undisturbed for 5 minutes. Stir in the garlic, shallots, thyme, rosemary, and the remaining 2 tablespoons of butter. Cook an additional 4-5 minutes until the mushrooms are juicy and the butter browned. Remove half of the mushrooms to a plate.
- Whisk in the flour until no large lumps remain. Stream in the wine and broth, whisking constantly. Bring to a simmer, then lower the heat and cook, covered for 15 minutes.
- Remove the lid and stir in the coconut milk, parmesan, and dijon mustard. Taste and adjust salt and pepper. Cook for 8-10 minutes longer until creamy, smooth, and thickened.
- Divide the mushroom cream sauce over bowls of potatoes, polenta, or rice. Sprinkle on the reserved mushrooms.
