May 5, 2014

Herb Creamed Mushrooms

The name doesn't do much for this little side dish. It's really sauteed mushrooms with herbs and cream...that sounds a little better...perhaps. No matter how you write, these things are tasty.


In honor of James Beard's birthday, here is the easiest, tastiest way to serve mushrooms on toast...


James Beard was a wonderfully talented chef, who focused on highlighting American cuisine. I sort of feel like his life is my daydream. Not quite making it in the real working world, catering on the side to earn a few bucks, waking up and realizing that this whole cooking gig is actually the gig. Yup, that's pretty much how I'd like to sum up my life, but James has already been-there-done-that...soooo.


Ages ago, my mother game me some vintage-esque cook books (what makes something vintage?!). Some of them I knew I'd never use, others seemed like home runs. This little The James Beard Cookbook was a question mark. It's built like a paperback novel, was $1.25 in its day and was sponsored in some way by a carpet mill. I thumbed through it and put it to the side with the others. There are actually a lot of good recipes I'd love to try, then there are the really tricky ones like "boiled asparagus"...hmmm.


This one with fresh herbs and cream and mushrooms (all things good in this world) called to me. Sometimes moms get in a rut of making mac & cheese twice a week for dinner. And sometimes said moms really get tired of eating mac & cheeses this often. So this mom decided to throw some herby creamy mushrooms on top, and she's glad she did.


If James Beard has taught me anything, it's that simple is beautiful. Simple is also delicious, so are these mushrooms.


Herb Creamed Mushrooms (adapted from The James Beard Cookbook, 1959)
Serves 2ish

1 - 8 oz pkg baby bella mushrooms, sliced
2 Tbsp butter
2-3 Tbsp fresh chopped herbs (I used about 1.5 Tbsp parsley and 1 Tbsp/2 stalks scallions)
3 Tbsp heavy cream

Heat a saute pan over medium heat and melt the butter.

When butter is melted, add the mushrooms and cook, stirring, about 3-4 minutes.

Just before the mushrooms are cooked through, add the chopped herbs and heavy cream.

Lower heat to medium-low and simmer for about 2-3 minutes until the sauce thickens up a bit.

Serve over buttered toast (as James would have it, but it's fabulous over pasta). Enjoy!

7 comments:

  1. I LOVE mushrooms!! This looks so good!

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    1. This is really one of the easiest recipes that I've gotten the most flavor out of. Give it a try!

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  2. I’d love it if you would share your recipes on this week’s The Yuck Stops Here link party, a linkup of delicious recipes that starts tomorrow (Tuesday, May 6th) and ends Sunday evening at 8pm ET! You can find us at http://mommasangelbaby.com/the-yuck-stops-here-5/. Hope to see you there! HUGS

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  3. That looks so delicious! I've just pinned this and given your post a +1!

    Thanks for sharing at the Say G'day Saturday linky party.

    Best wishes and hope you can join in again this weekend.
    Natasha in Oz

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    1. Thank you so much for all the lovin' Natasha!

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  4. Whoa! These look amazing! Im always on the lookout for recipes with fresh mushrooms. Can't wait to try these!

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    1. Thanks Kelley! I always seem to get into a rut of sauteing mushrooms in a bit of olive oil, sprinkling them with salt and calling it a day. This is such a simple, tasty way to mix things up for us mushroom lovers!

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