Creamed Mushrooms

September 3, 2014 – I had planned to make creamed mushrooms for Labor Day but my wife talked me out of it.

Our friend Rich Listowski from Juneau was visiting and had requested ribs.  “We have grilled corn on the cob and baked beans,” my wife pointed out.  “They go well with ribs.  Creamed mushrooms not so much.”  She was right.

On Labor Day my wife slow cooked two racks of baby back ribs in the oven until they were almost falling off the bone.  Then I put them on the grill to put a little crispness, a little char on’em.  On the other side of the grill I laid a few cobs of corn.  They needed a little char, too.  Along with the baked beans it was a grand holiday feast.

But I didn’t forget about the creamed mushrooms.

A couple of days later I brought a couple of steaks home.  Creamed mushrooms, I was fairly certain, go well with steaks.  This time my wife agreed.

There are many different recipes for creamed mushrooms.  Here’s mine.  And I’m not bragging when I say it’s one of the best dishes I’ve ever tasted.  The addition of the Madeira gives it a mild sweetness that makes you want to lick the spoon.

We usually prefer creminis but plain white cultivated mushrooms will work just as well.

Creamed Mushrooms

3 tablespoons butter                                1 cup heavy cream

1 shallot, diced                                        1/4 cup Madeira

2 teaspoons all purpose flour                  1 tablespoon dried thyme

1 lb cremini mushrooms, sliced               salt & pepper to taste

Melt the butter in a skillet.  Saute’ the shallot over low heat until soft, about five minutes.  Sprinkle the flour over the shallot and mix well.

Add the mushrooms, cream, Madeira and thyme.  Stir until the mushrooms are thoroughly coated.  Simmer over low heat until the mixture has thickened a bit, about 25 minutes.  Salt and pepper to taste.

Bon Temps!