Mushrooms Berkeley
Elevate your next meal with the rich and luxurious flavors of Mushrooms Berkeley! This creamy mushroom dish combines tender button or cremini mushrooms with aromatic shallots, garlic, and fresh thyme, all simmered in a velvety sauce of dry white wine, Dijon mustard, and heavy cream. Perfectly balanced with a touch of olive oil and butter, this recipe delivers a savory depth that's perfect as a side dish or a topping for steak, pasta, or crusty bread. Ready in just 35 minutes, Mushrooms Berkeley is an easy yet elegant addition to weeknight dinners or special occasions. Garnished with fresh parsley for a pop of color and freshness, this skillet-to-table recipe is a must-try for anyone who loves classic, comforting flavors.
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Recipe Information
Ingredients
- 450 g Button mushrooms (or cremini mushrooms)
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 2 medium Shallots, finely chopped
- 3 cloves Garlic cloves, minced
- 120 ml Dry white wine
- 100 ml Heavy cream
- 1 tsp Dijon mustard
- 1 tsp Fresh thyme leaves
- 0.5 tsp Salt
- 0.25 tsp Freshly ground black pepper
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Clean the mushrooms by gently wiping them with a damp cloth or paper towel. Slice them into thick slices, about 1/4 inch thick.
Heat a large skillet over medium heat and add the butter and olive oil. Allow the butter to melt completely.
Add the chopped shallots to the skillet and sauté for 2-3 minutes, stirring frequently, until they become soft and translucent.
Add the minced garlic to the skillet and cook for another 30 seconds, stirring to prevent burning.
Increase the heat to medium-high and add the sliced mushrooms to the pan. Stir to coat them in the butter and oil mixture.
Cook the mushrooms for about 5-7 minutes, stirring occasionally, until they release their moisture and start to brown.
Pour in the white wine and stir, scraping the bottom of the skillet to deglaze. Let the wine simmer for 2-3 minutes until it reduces by half.
Reduce the heat to medium-low and stir in the heavy cream and Dijon mustard. Mix well to combine.
Sprinkle in the fresh thyme leaves, salt, and black pepper. Stir to incorporate and let the mixture simmer gently for another 3-4 minutes until the sauce thickens slightly.
Taste and adjust seasoning if necessary. Remove the skillet from the heat and transfer the mushrooms to a serving dish.
Garnish with chopped fresh parsley and serve warm. Enjoy as a side dish, or use it as a topping for grilled steak, pasta, or toasted bread.
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1369 mg | 60% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 14.9 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1770 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
