This creamy classic is hard to beat. Here’s our favorite way to prepare it:
Ingredients (for 2):
1/2 pound (about 225g) oyster mushrooms
1/4 pound (about 110 g) chestnut mushrooms
3 tbsp olive oil
1 tbsp butter
3 Shallots, diced
2 Cloves Garlic, sliced
1 cup of White Wine
750ml vegetable or chicken stock
3/4 cup creme fraiche
Handful of chopped chives or parsley
Directions:
Heat a heavy saucepan on a medium-high heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter. Add the mushrooms and fry in batches, so as not to overcrowd the pan. Remove them and set aside on a plate when brown at the edges.
Add another tablespoon of oil to the same pan and fry the shallots on a low-medium heat for 6 or 7 minutes until soft. Add the garlic and cook for 2 minutes.
Add the wine and boil down for 2 minutes to a glaze. Then add 300ml of the stock and boil down again for another 3-4 minutes. Add all the mushrooms back in with the rest of the stock and simmer for 5 or so minutes until they are nice and tender.
Puree the mixture in a blender, leaving just the odd chunk or two of mushroom intact. Return to pan, add the cream and simmer for 5 minutes before seasoning and sprinkling the chives or chopped parsley in. Enjoy!
https://grocycle.com/oyster-mushroom-recipes/