Mushrooms are a versatile addition to any table. Their earthy flavors add depth to stews, stir fry’s, and pasta dishes. When serving mushrooms as an appetizer, you can stuff them and marinate them. And in this recipe, you cover your Mushrooms in Madeira cream sauce. Taking the umami taste to the next level!
Adding these mushrooms to my Tapas Bar a couple of weeks ago was a tasty, easy way to add another warm dish to the table. But there are so many more ways you can serve this up. For example, using mushrooms in Madeira cream sauce as a topping for your grilled chicken or steak really dresses up the meal.
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Whatever dish you are making will have a different taste and “weight” depending on the type of mushrooms you choose. I know “weight” sounds odd in this sense. But if you think about it for a minute, you will get what I mean.
You Can Use Many Different For Mushrooms In Madeira Cream Sauce
Most common here in the US are the white or “button” mushrooms. These mushrooms are light, and rather than add flavor to a dish, they absorb whatever flavor is prominent. Cremini mushrooms (baby ‘bellas) are similar in size and shape to white mushrooms but are much denser and add a deeper earthy flavor to your dish.
When little Cremini grow big, they are called Portobella mushrooms and are great on the grill or stuffed and roasted. While they sound Italian, Porcini mushrooms are grown everywhere and have nice, meaty, nutty, and woodsy flavor.
More elusive are the Morel mushrooms found in the forests of North America. These mushrooms are prized for their nutty, meaty flavors and are a wonderful, but expensive addition to mushrooms in cream sauce.
Maitake (hen of the woods) and Shiitake mushrooms are most common in Asian cooking. Adding spicy, earthy flavors to these dishes. In Europe last year every market we visited had huge amounts of soft, wavy, golden chanterelles, known for their delicate peppery taste.
Tasty And Good For You!
You don’t have to take my word for it, I am not a nutritionist, you can check this out for yourself at the Harvard School of Public Health! (Yes, that Harvard.)
Mushrooms are rich in B vitamins, the group of vitamins that help you system deal with stress and protect the heart. They also are high in Niacin which is good for your digestion and helps you maintain healthy skin. And of course full of fiber.
Wild mushrooms in a creamy sauce spiked with a bit of Madeira are an earthy, decadent addition to your Tapas or Appetizer Bar.
- 1 pound mixed mushrooms
- 2 large shallots
- 2 tablespoons butter
- 1/3 cup Madeira
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Finely chop the shallots
- Chop the mushrooms in half
- In a large (12 inch or larger) skillet over medium-high heat, melt the butter.
- Add the shallots and saute until soft and aromatic.
- Add the mushrooms. Cook occasionally stirring, until they are browned and beginning to soften.
- Remove mushrooms and shallots from skillet.
- Deglaze the skillet with the Madeira, scraping up the brown bits from the bottom of the pan.
- Bring the liquid to a low boil and reduce by half.
- Add the cream, bring the mixture back to a boil and cook until the sauce thickens, stirring occasionally.
- Add salt and pepper to taste, then pour the sauce over the sauteed mushrooms and shallots.
Use a large skillet so the mushrooms are not crowded to avoid steaming the mushrooms.
You can use a mix of different varieties of mushrooms to vary the texture and flavors
Serving Suggestions: serve with toast points or in puff pastry baskets.
Amount Per Serving: Calories: 209Total Fat: 17gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 49mgSodium: 311mgCarbohydrates: 12gFiber: 3gSugar: 5gProtein: 4g
Are you looking for more new appetizers or small plates? Check out my White Bean Dip or Gambas al Ajillo for your next get together!