Mushroom-Crème Fraîche Sauce
  • 3 tablespoons unsalted butter
  • 1 pound medium fresh white mushrooms, quartered
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 (8-ounce) container crème fraîche
  • ⅓ cup heavy whipping cream
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon Dijon mustard
  1. In a large skillet, melt butter over medium-high heat. Add mushrooms; sprinkle with salt and pepper. Cook, stirring frequently, until mushrooms begin to soften and release their liquid, about 6 minutes. Remove from skillet. Wipe skillet clean.
  2. Add crème fraîche and cream to skillet, whisking until smooth. Bring to a simmer over medium heat; cook until slightly thickened, about 3 minutes. Remove from heat. Whisk in chives, thyme, and mustard; gently stir in mushrooms. Serve immediately.
Recipe by Southern Lady Magazine at