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Cook this: Fried mushrooms with sour cream from Let Me Feed You

Our cookbook of the week is Let Me Feed You by Rosie Daykin, founder of Vancouver’s Butter Baked Goods. Over the next three days, we’ll feature more recipes from the book and an interview with its author.

Creamy and comforting, Rosie Daykin’s fried mushrooms “is definitely more of an on-top dish than a side dish.” I’ve enjoyed it several times on nothing more than a slice of toasted rye sourdough and called it dinner, but the options are many.

Pile them on a burger, a slice of meatloaf or roast chicken. Skip the sour cream and serve them warm on salad greens. “If you made up those mushrooms and boiled some pasta, and you tossed (them together), that would be stellar,” adds Daykin. “But just on toast, ahhhhhh. So yummy and so simple.”

Let Me Feed You

In Let Me Feed You, Rosie Daykin goes back to basics with everyday home cooking.

Appetite by Random House

FRIED MUSHROOMS WITH SOUR CREAM

1 tbsp butter

1 shallot, peeled and finely diced
1 lb (454 g) mixed mushrooms (I chose shiitake, button, and cremini, but you can always switch it up with your favourites)
1 tbsp finely chopped flat-leaf parsley
2 tbsp sour cream

Step 1

In a large skillet over medium heat, melt the butter and sauté the diced shallots until they’re a lovely golden brown and just starting to caramelize, 5 to 7 minutes.

Step 2

Wash the mushrooms and trim and discard the stems, then thickly slice the mushroom tops. Add the sliced mushrooms to the pan and continue to sauté until they have softened and browned, about 10 more minutes.

Step 3

Add the chopped parsley and sour cream and continue to stir over the heat for another 2 minutes or so until everything has come together in a lovely creamy coating. Remove from the heat and serve.

Makes: 4 to 6 servings

Excerpted from Let Me Feed You: Everyday Recipes Offering the Comfort of Home by Rosie Daykin. Copyright © 2019 Rosie Daykin. Photography by Rosie Daykin and Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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