Oyster mushrooms cooked in cream, sherry and sour cream is a throwback to times when unabashedly rich fare was en vogue. Serve them over toast. Cut the toasts into smaller pieces for an appetizer, or make this a main dish with a green salad on the side.
Refrigerate the mushroom mixture for up to 2 days.
Oyster mushrooms can be found at well-stocked supermarkets, health food stores and farmers markets.
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Ingredients
measuring cupServings: 4 (makes about 3 1/2 cups mushroom mixture)
Directions
Time Icon Total: 15 minsStep 1
In a large skillet over medium-high heat, melt the butter. Add the mushrooms and black pepper and cook, stirring occasionally, until the mushrooms have released their liquid and that liquid has evaporated, 5 to 7 minutes. Sprinkle the mushrooms with the flour and stir to coat. If the pan looks dry, add the olive oil, 1 tablespoon at a time.
Step 2
Add the sherry, sour cream, herbes de Provence, tarragon, Worcestershire sauce, soy sauce and cayenne. Decrease the heat to medium and cook, stirring, until the sour cream has dissolved, about 2 minutes. The sour cream may look curdled at first, but will eventually come together. Add the heavy cream and continue to simmer until the sauce is smooth and the cream slightly reduced to the consistency of gravy, about 2 more minutes.
Step 3
To serve, divide the mushrooms and sherry-cream sauce over the toast pieces and garnish with the parsley.
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Nutritional Facts
Per serving (1 slice challah and 3/4 cup mushrooms)
Calories
597
Fat
44 g
Saturated Fat
28 g
Carbohydrates
36 g
Sodium
456 mg
Cholesterol
161 mg
Protein
9 g
Fiber
5 g
Sugar
9 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from a recipe by Dorothy Carpenter that was included in “Fantastic Fungi Community Cookbook” by Eugenia Bone (Simon & Schuster, 2021).
Tested by Olga Massov.
Published March 28, 2022
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