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This recipe has been developed by Chef Jonathan Collins so you know it will taste delicious! It features a variety of Ontario grown mushrooms such as Portabello, Cremini, White button mushrooms and even King mushrooms. This variety provides tremendous flavour and texture, which is further complimented with the garlic and shallots. Enjoy this for dinner with a side salad and some fresh bread to soak up all the sauce, or present it as an appetizer for a special get-together.
Creamy twice cooked Mushrooms flatlay image

8

Creamy Twice Cooked Mushrooms
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Ingredients

  • 2 tbsp (30 mL) Unsalted Butter (plus more for serving)
  • 2 tbsp (30 mL) Extra Virgin Olive Oil
  • 3 Shallots - trimmed, peeled, and finely sliced
  • 3 Garlic Cloves – trimmed, peeled, and finely sliced
  • To taste, Flaked Sea Salt
  • To taste, Fresh Ground Black Pepper
  • 2 Ontario Portabella Mushrooms - brushed clean, trimmed and sliced into bite-sized pieces
  • 12 Ontario White Mushrooms - brushed clean, trimmed and sliced into bite-sized pieces
  • 12 Ontario Cremini (Baby Portabella) Mushrooms - brushed clean, trimmed and sliced into bite-sized pieces
  • 2 Ontario King Mushrooms - brushed clean, trimmed and sliced into bite-sized pieces
  • 3 tbsp (45 mL) Fresh Chives - rinsed and finely sliced
  • 2 cups (500 mL) Vegetable or Chicken Stock
  • 2 cups (500 mL) 35% Cream
  • 7 oz (200 g) Old Cheddar Cheese – finely grated
  • 1 French Loaf or Baguette – sliced thick to serve

Instructions

  1. Position rack in the center of the convection oven, preheat to 350°F (177°C) or Gas Mark 4.
  2. Heat a large, heavy-bottom sauté pan over medium-high heat, add butter and olive oil.
  3. When bubbling and fragrant, add shallots and garlic, season with salt and pepper. Sauté until golden brown.
  4. Add mushrooms beginning with the largest, toss to coat with butter/oil season with salt and pepper.
  5. Sauté mushrooms until golden brown, turning occasionally to cook the batch evenly, add chives.
  6. Deglaze pan with stock, cook until almost dry, add cream, mix to combine thoroughly, top with cheese.
  7. Bake for 20 minutes or until cream is reduced, bubbling and golden brown.
  8. Remove and allow to cool slightly, serve with thick sliced country bread.

Notes

Produce Made Simple Tip: Try using sharp kitchen scissors to cut your chives into small pieces!

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https://producemadesimple.ca/creamy-twice-cooked-mushrooms/

Watch this recipe being featured on CTV Morning Live in Ottawa!

Chef Jonathan CollinsDeveloped by Chef Jonathan Collins for Produce Made Simple.  A passionate chef and father who loves to share his experiences in cuisine and life, Chef Jonathan Collins has cooked for presidents, prime ministers, billionaires, celebrities and even royalty! A graduate of Le Cordon Bleu, Jonathan has developed a signature style by blending North American, European and Asian influences with a French foundation and distinct Canadian identity, emphasizing fresh, local, seasonal ingredients.

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