55min 4 ppl
Creamy Mushrooms Marinière
40 minutes
4 people
Medium31–60 min or 7–12 steps
40 min · 8 steps
Medium: 31–60 min or 7–12 steps
285 kcalper person
Protein 6g
Carbs 9g
Fats 19g
About this dish
Whole button mushrooms are braised hard in dry white wine until deeply concentrated - the marinière technique borrowed from moules marinière - before crème fraîche, Dijon, and a flurry of fresh tarragon turn the pan juices into a sauce with far more depth than a simple sauté could ever deliver.
Allergy Info
Dairy, Sulphites, Mustard
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Button mushroomswiped clean, left whole if small or halved if large800 g
- Shallotsfinely sliced4
- Garlicfinely sliced4 cloves
- Lemonzested and juiced1
- Fresh tarragonleaves picked, stems reserved separately1 small bunch
- Fresh flat-leaf parsleyfinely chopped1 small bunch
Dairy & Eggs
- Unsalted butter30 g
- Crème fraîche150 ml
Spices & Seasonings
- Flaky sea salt1 tsp
- Black pepperfreshly ground0.5 tsp
- Cayenne pepper1 pinch
Oils & Condiments
- Olive oil2 tbsp
- Dry white wine (Muscadet or Sauvignon Blanc)250 ml
- Dijon mustard1 tsp
Utensils
- Wide sauté pan or shallow casserole
- Kitchen twine
Method
1
Wipe the mushrooms clean with a damp cloth and halve any that are larger than 3 cm across. Finely slice the shallots and garlic. Pick tarragon leaves and set aside; tie the tarragon stems with a piece of kitchen twine. Finely chop the parsley. Zest and juice the lemon.
Approx. 10 minutes
2
Place a wide, heavy-based sauté pan or shallow casserole over medium-high heat and add the butter and olive oil. Once the butter foams and subsides, add the shallots and a pinch of salt and cook, stirring occasionally, for 4-5 minutes until softened and just beginning to colour at the edges.
Approx. 5 minutes
3
Add the garlic and cook, stirring constantly, for 1 minute until fragrant but not browned.
Approx. 1 minutes
4
Add the mushrooms in a single layer, season with salt and pepper, and cook undisturbed for 3-4 minutes until a deep golden crust forms on the underside - resist stirring early or they will steam rather than sear.
Approx. 4 minutes
5
Add the white wine and the tarragon stems, bring to a vigorous boil, then reduce the heat to medium and cook for 8-10 minutes until the wine has reduced by two-thirds and the mushrooms are tender and glossy.
Approx. 9 minutes
6
Remove the tarragon stems. Stir in the crème fraîche and Dijon mustard and simmer gently for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
Approx. 4 minutes
7
Remove from the heat. Stir in the lemon zest, a squeeze of lemon juice, the cayenne, and the fresh tarragon leaves. Taste and adjust seasoning, adding more lemon juice if the sauce needs lifting.
Approx. 1 minutes
8
Scatter over the chopped parsley and serve immediately in warmed shallow bowls with crusty bread to mop up the sauce.
Approx. 1 minutes
