It's finally winter! I miss the white, snowy winters of my childhood filled with lake effect snow. I don't know if it's global warming or living on an island in the Atlantic that makes New York winter weather so different from Michigan, but winters since I've moved here have just been icky. Warming up, cooling off, snow and then rain. Not pleasant at all.
As I looked up from my computer, thinking of lunch, I saw huge, fat snowball sized snowflakes bombarding fifth avenue with purpose I was glad I had some comfort food for lunch. A little dish of warm, creamy, mushroomy deliciousness.
Last more than one fellow blogger was bitten by the mushroom bug. I understand it's mushroom season, obviously not here in The City, although there is an impressive red shelf fungus growing on a tree near the elementary school park. I was inspired by Bea's mushroom risotto and spent a few days trying to figure out how I could make something similar, without rice or fresh cream. I trolled Whole Foods looking for the best mushrooms I could find and made my own version.
I am so pleased with how this turned out. Fresh out of the pan it was just plain creamy goodness. Eating it today with a seasoned hamburger it reminded be of stroganoff base. With a little more broth and some blending it would make a perfect cream of mushroom soup or gravy. But best of all, if I tweak the seasonings a little, I will get something similar to Pork Chop Surprise, one of the few 'specialties' that Dad used to cook once in a blue moon.
Creamy Harvest Mushrooms
2 tbsp olive oil
3 sprigs fresh thyme
1 shallot, finely diced
1 1/2 Lb assorted mushrooms; crimini, trumpet and portobello, cut as desired
3 tbsp yogurt or cream, I used yogurt made from half and half
2 tbsp chopped parsley
1/4 c. grated pecorino romano
1/4 c. grated parmesan regiano
In a large skillet slowly heat the olive oil and thyme while cutting the shallot and mushrooms. Brown the shallot in the olive oil and then add the mushrooms and cook on high heat for 5 or 6 minutes. Turn down the heat and stir in the yogurt, parsley and grated cheese. Turn off the heat and pick out the thyme sprigs.