Sautéed Mushrooms with Sour Cream, topped with Frisée Salad
Enjoy this quick and easy recipe by Food Hero Winner - Debbie Wong
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Easy
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Sauteing
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5 minutes
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10 minutes
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4 servings
Ingredients
- 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
Method
- Heat a pan on medium–high until smoking
- Add small drizzle of oil and the butter
- As butter is sizzling, add thyme sprigs
- Add mushrooms (cut into halves, or left whole if small)
- Sauté on high to achieve golden brown patches on the skin
- Remove from heat
- In a small bowl, combine sour cream, smoked paprika, and pinch of sea salt
- In another bowl, combine frisée, shallot. Dress lightly with olive oil, rice vinegar, salt and pepper. Toss gently with hands
- Arrange mushrooms on serving platter
- Dollop sour cream and on and around the mushrooms
- Arrange frisée salad organically over the whole dish
- Finish with lemon zest, and a tiny sprinkle of smoked paprika on the sour cream dollops
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