Sautéed Mushrooms with Sour Cream, topped with Frisée Salad
Sautéed Mushrooms with Sour Cream, topped with Frisée Salad
Enjoy this quick and easy recipe by Food Hero Winner - Debbie Wong
  • Difficulty Level Easy
  • Technique Sauteing
  • Preparation Time 5 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
  • 2 packages of Cremini mushrooms
  • 2 knobs Butter
  • 6-8 sprigs of fresh Thyme
  • Sea salt
  • Black pepper
  • 2 Garlic cloves
  • Sour cream or Greek yoghurt
  • 1 teaspoon Smoked paprika
  • 1 handful of Frisée
  • 1 Shallot sliced thinly
  • Rice vinegar
  • Olive oil
  • 1 Lemon
  1. Heat a pan on medium–high until smoking
  2. Add small drizzle of oil and the butter
  3. As butter is sizzling, add thyme sprigs
  4. Add mushrooms (cut into halves, or left whole if small)
  5. Sauté on high to achieve golden brown patches on the skin
  6. Remove from heat
  7. In a small bowl, combine sour cream, smoked paprika, and pinch of sea salt
  8. In another bowl, combine frisée, shallot. Dress lightly with olive oil, rice vinegar, salt and pepper. Toss gently with hands
  9. Arrange mushrooms on serving platter
  10. Dollop sour cream and on and around the mushrooms
  11. Arrange frisée salad organically over the whole dish
  12. Finish with lemon zest, and a tiny sprinkle of smoked paprika on the sour cream dollops

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